- 225g potatoes, peeled and cut into 1cm pieces
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…
- 1 large leek, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 450ml light chicken or vegetable stock
- 60ml whipping cream, plus a drizzle to serve
- 60ml whole milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- finely chopped chives
Put the potatoes, onions, most of the leeks (keep a handful of the white leek for later) and chicken stock into a soup maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
Once the cycle has complete, add most of the cream and all the milk, and blend again briefly. Use the ‘keep warm’ or ‘heat’ function to keep the soup warm while you make the topping.
Finely shred the remaining white part of the leek. Heat the butter in a small frying pan, and gently cook the leek for a few mins until it is softened but not coloured.
Drizzle the remaining cream over the soup, and top with the leeks, a scattering of chives and some black pepper.