- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 small onion, cut the same size as the potatoes
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 450g white parts of leeks, sliced (save the green tops for another soup or stock)
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 850ml-1.2litres/1½-2pts light chicken or vegetable stock
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 142ml carton whipping cream
- 125ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
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Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
Uncover the pan and discard the paper. Pour in 850ml/11⁄2 pints of the stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk.
To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened but not coloured. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.