Potato & Leek Soup

by Frank

Ingredients

• 50g Butter.
• 450g Potatoes, peeled and cut into 1cm pieces.
• 1 small Onion, chopped.
• 450g leeks, include a little of the green.
• 850ml Chicken or Vegetable stock.
• 145ml Carton of Whipping cream. (Optional, but good)
• 125ml full-fat Milk (or 250ml if not using Cream).
• Chives to garnish if liked.

Method

1. Melt the butter in a saucepan, add potatoes, onion and leeks.
2. Season with salt a fresh ground pepper, and place a disc of greaseproof paper over the veg.
3. Cook for 10 min or until the veg are soft but not browning.
4. Uncover the pan, remove paper disc and add the stock. Simmer gently for another 5 minutes.
5. Puree in a blender (or use a stick blender) until smooth. You could leave a little of the veg whole if liked.
6. Reheat the soup and pour into servinge bowls.
7. Scatter chives over the top (if using) and perhaps a little grated cheese.