Leek and Potato Soup

A comforting, velvety soup of softened leeks and potatoes that is the essence of simple home cooking.

Ingredients

• 450g (1 lb) leeks, trimmed and sliced
• 350g (12 oz) floury potatoes, diced
• 1 onion, chopped
• 50g (2 oz) butter
• 850ml (1.5 pints) vegetable or chicken stock
• 150ml (5 fl oz) milk
• 2 tablespoons single cream (optional)
• Salt and freshly milled black pepper

Directions

1. Melt the butter in a large saucepan, add the leeks, onion and potatoes, stir to coat, then cover and sweat gently for 10 minutes without colouring.
2. Pour in the stock and milk, season, bring to a simmer and cook for about 20 minutes until the vegetables are completely tender.
3. Liquidise about half the soup until smooth and stir it back into the pan for a soup that is both creamy and a little chunky, or blend it all for a smooth finish.
4. Reheat gently, check the seasoning and stir in the cream if using.
5. Serve hot with a grinding of black pepper and crusty bread.

Notes

Based on Delia Smith’s leek and potato soup; sweating the vegetables first builds a sweet, mellow flavour.