Potato and Leek Soup

Ingredients

• leeks, trimmed and sliced — 3 large
• baking potatoes, peeled and diced — 800g
• unsalted butter — 50g
• vegetable stock — 1 litre
• double cream — 100ml
• sea salt — 1 tsp
• black pepper — 0.5 tsp

Method

1. 1

   Melt the butter in a large saucepan over medium heat.

2. 2

   Add the sliced leeks and cook for 8-10 minutes until softened but not browned.

3. 3

   Add the diced potatoes to the pan and stir for 2 minutes to coat them in the butter.

4. 4

   Pour in the vegetable stock and bring the mixture to a boil.

5. 5

   Reduce the heat, cover, and simmer for 20 minutes until the potatoes are completely tender.

6. 6

   Remove from heat and use an immersion blender to blitz the soup until smooth and creamy.

7. 7

   Stir in the double cream, season with salt and black pepper, and heat gently for a further 2 minutes before serving.