3large leeksgreen parts discarded, white (or very pale green) parts sliced
2clovesgarlicminced
¼tspsalt
¼tspcelery salt
½tspblack pepper
450g(1 lb) floury potatoes*peeled and chopped into bitesize pieces
1litre(4 cups) chicken or vegetable stock
60ml(¼ cup) double/heavy cream
To serve:
2tbspdouble/heavy cream
2tbspfreshly chopped chives
good pinchblack pepper
Instructions
Melt the butter in a large saucepan over a medium heat.
60 g (4 tbsp) unsalted butter
Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
1 small onion, 3 large leeks
Add the garlic, salt, celery salt, and pepper and cook for a further minute.
2 cloves garlic, ¼ tsp salt, ¼ tsp celery salt, ½ tsp black pepper
Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
450 g (1 lb) floury potatoes*, 1 litre (4 cups) chicken or vegetable stock
Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later. (This is optional)
Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
Pour the soup back into the pan along with the cream and heat through on a medium heat for 2-3 minutes until hot.
60 ml (¼ cup) double/heavy cream
Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.
2 tbsp double/heavy cream, 2 tbsp freshly chopped chives, good pinch black pepper
Notes
*Floury potatoesFloury potatoes (rather than waxy potatoes) such Maris Piper or red-skinned Rooster potatoes work best, as they break down more smoothly and give a creamier taste.Can I make it ahead?Yes, you can make ahead, cool quickly, cover and refrigerate for 2-3 days. Reheat in a pan, stirring regularly, until piping hot. Can I freeze this soup?Yes. Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan, stirring regularly, until piping hot. Nutritional information is per serving.