I love Leek and Potato Soup and think of it as a very elegant soup – perfect for serving at a dinner party, which is exactly what I did for New Year's Eve this year. It has a mild taste but is unbelievably creamy and rich without being too heavy. This soup was the second course in our 4 course meal and was a huge hit!
3 lbs leeks (approx. 6 long thin leeks)
2 oz butter
1 tbsp olive oil
2 onions, roughly chopped
3 cloves of garlic, crushed
1 lb potatoes, peeled and roughly chopped
1.5 litres vegetable or chicken stock
125ml whipping or double cream
Salt & Pepper
Extra virgin olive oil
Fresh chives, chopped to garnish
Trim the leeks removing the dark green part, the root and the outer leaves. Cut in half lengthways then wash thoroughly, then roughly slice them.
Melt the butter in a large pan and gently sauté the leeks and onions over a low heat for 10 minutes, stirring occasionally until they have softened but not coloured. Add the potatoes, salt and pepper and cook for a further 5 minutes before adding the stock. Cover and simmer gently for 15 minutes until the potatoes are tender. Leave to cool slightly, then blend so that the soup is completely smooth.