Having seen Hannah Murray’s comments on the size of the leeks you buy in supermarkets these days and being concerned about wastage, I decided to make the simplest soup in the world!! Leek and Potato.
4 large potatoes
I large leek
150 ml Cream
Step by Step Instructions
Peel and chop the potatoes into slices
Take the bottom and the very top, where the green starts to split, from the leek,
Chop the leek and onion
Blitz the mixture and pass through a strainer
Reheat, add the cream adjust the seasoning and serve.
Garnish with a swirl of cream and some chopped chives
Place in a sauce pan in 1.5 ltrs water
Crumble two vegetable stock cubes into the mix and some ground black pepper
Bring to the boil, cover and simmer for 25 minutes.
If you want a posh dish, drizzle on some truffle oil.
Or for something decadent cut smoked salmon into strips and add to the final reheat of the soup.
This king of soups can also be served well chilled as ‘Vichyssoise’. Perfect for summer dinner parties