Leek and Potato Soup

Ingredients

• 50 g butter
• 1 onion, finely chopped
• 3 leeks, white part only sliced
• 1 celery, finely chopped
• 1 garlic clove, finely chopped
• 200 g potatoes, chopped
• 750 ml chicken stock
• 220 ml single cream
• 2 tablespoons chopped chives

Directions

1. 1

   Melt the butter in a large saucepan and add the onion, leek, celery and garlic.

2. 2

   Cover the pan and cook, stirring occasionally, over low heat for 15 minutes, or until the vegetables are softened but not browned.

3. 3

   Add the potato and stock and bring to the boil.

4. 4

   Reduce the heat and leave to simmer, covered, for 20 minutes.

5. 5

   Allow to cool a little before pureeing in a blender or food processor.

6. 6

   Return to the clean saucepan.

7. 7

   Bring the soup gently back to the boil and stir in the cream.

8. 8

   Season with salt and white pepper and reheat without boiling.

9. 9

   Serve hot (this is French style) or well chilled, (this is Vichyssoise style) garnish with chives.