Leek & Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a saucepan. When it foams, add the potatoes, onion and the leeks, and toss them in the butter until they are well coated.

Step 2

Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper on top of the vegetables to keep in the steam, then cover the pan with the lid.

Step 3

Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.

Step 4

Uncover the pan and throw away the paper. Pour in around 850ml of the stock, bring to the boil and simmer until the vegetables are just cooked - around 5 minutes.

Step 5

Blend until smooth, and season to taste.

Step 6

Return the soup to a pan and stir in three quarters of the whipping cream and all of the milk.

Step 7

Add some extra stock if the soup is too thick for your liking, then pour into bowls.

Step 8

Drizzle the remaining cream over each serving, top with a scattering of chives and black pepper and enjoy with your buttered bread.