Leek and Potato Soup

Method

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1. Melt the butter in a heavy pan, add the leeks and a pinch of the salt, cover and sweat over low heat 10 minutes, until limp but not coloured.

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2. Add the potatoes and turn them in the butter for 2 minutes.

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3. Pour in the stock, add the rest of the salt and bring to a simmer.

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4. Cook 20 minutes, until the potato falls apart against the side of the pan.

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5. Blend for no more than 30 seconds, until smooth but not gluey.

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6. Stir in the cream and the white pepper and warm through without boiling.

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7. Serve with chives scattered over.

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Chef’s Tips

• No colour on the leeks. Browning makes it bitter and beige.
• Floury potatoes. Waxy ones blend to glue.
• Thirty seconds in the blender, no more.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Crusty bread
• A grating of cheddar
• Chives

Storage & Reheating

Refrigerated for 3 days. Freezes 2 months without the cream.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.