This has to be one of my own top of the pops favourites and has proven to be one of my most popular recipes with everyone over the years.
Serves 4-6
Ingredients
- 4 large leeks
- 1 medium onion, chopped small
- 2 medium potatoes, peeled and diced
- 50g butter
- 850ml vegetable stock
- 275 ml milk
- salt and freshly milled black pepper
To serve:
- 2 tablespoons cream or crème fraiche
- 1 ½ tablespoons snipped fresh chives or chopped fresh parsley
Method
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Begin by trimming the leeks, discarding the tough outer layer.
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Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
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After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over.
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Now you can put the whole lot into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.
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