Leek and potato soup
Leeks sweated gently in butter and simmered with potatoes and stock, then partly blended into a thick, comforting soup.
Method
- 1
Halve the leeks lengthways, rinse between the layers to wash out any grit, then slice them.
- 2
Melt the butter in a large saucepan over medium-low heat.
- 3
Add the leeks, onion and a pinch of salt and stir to coat them in the butter.
- 4
Cover and sweat, stirring now and then, until soft and sweet but not browned.
- 5
Add the potatoes and stock and bring to the boil.
- 6
Simmer, partly covered, until the potatoes are completely soft.
- 7
Blend about half the soup with a stick blender, leaving some pieces whole, or blend it all for a smooth soup.
- 8
Stir in the milk and reheat gently without boiling.
- 9
Season well and serve scattered with chives.
Notes
- Keep the dark green leek tops for making stock.
- Blended until silky, sieved and served cold, this becomes vichyssoise.
- It freezes well before the milk goes in. Add the milk when reheating.
Equipment
Large saucepan with lid, Stick blender