Leek and potato soup

A comforting, traditional favourite. Can be served on its own or, depending on your swallowing needs, with soft, buttered, cheesy garlic bread, cut into cubes.

Preparation time:10 minutes

Serves:4 - 6

Cooking time:25 - 30 minutes

  • Ingredients
    • 450g potatoes, diced
    • 750ml vegetable stock
    • 750ml milk
    • 4 medium leeks, trimmed, cleaned and sliced
    • 150ml crème fraîche
    • Freshly ground pepper
    • 45ml snipped fresh chives to garnish (optional)
  • Method
    1. Put the potatoes, stock and milk into a saucepan and bring to the boil. Reduce the heat and simmer until tender.
    2. Stir in the leeks and season with pepper. Simmer until the vegetables are soft, stirring occasionally.
    3. Purée the soup in a blender (you will probably need to do this in batches). If you prefer a very smooth soup, pass it through a coarse sieve after blending.
    4. If the soup is too thick, thin with a little hot milk.
    5. Once all the soup is blended, place back in saucepan on a gentle heat and warm through thoroughly, stirring in the crème fraîche.
    6. Serve once hot, ladling into bowls and garnish with a swirl of crème fraîche. Sprinkle the snipped chives on top (unless