A lovely, rich, comforting soup for those cold nights…
You will need:
- 2 or 3 large potatoes, chopped into chunks or slices (depends on how much time you’ve got on your hands)
- 2 or 3 leeks, chopped
- vegetable stock
- 1 onion, peeled and chopped
- 2/3 of a cup cream
- 2 tablespoons butter
- freshly ground pepper
- salt to taste
- toasted bread or croutons for serving
In a deep pot melt the butter and start frying the onion until translucent. If need be, add some oil to the butter so that the butter doesn’t burn.
Add the leeks and potatoes and cook for a further few minutes, taking care not to burn the potatoes. Stir constantly coating the vegetables in butter.
Next start adding the stock slowly whilst stirring and lower the heat. Cook for 20-30 minutes or until all the vegetables have softened.
Use a hand held blender to liquidize the soup. Return to the heat and add the cream. Cook for a few more minutes and stir.
Add salt to taste and serve with freshly ground pepper and toasted bread (perhaps with garlic) or croutons.