Potato & Leek Soup

Ingredients

• 50g butter
• 3 leeks, sliced (white and pale green parts)
• 4 medium potatoes, peeled and chopped
• 1 litre chicken or vegetable stock
• 1/2 cup cream
• Chopped chives, to serve
• Salt and pepper

Method

1. 1.Melt the butter in a large pot over low-medium heat and add the leeks. Cook slowly for 10-12 minutes, stirring now and then, until completely soft but not browned. Rushing this step with high heat is the main thing that throws off the flavour; low and slow is what brings out the leek's sweetness instead of a raw, oniony edge.
2. 2.Add the potatoes and stock, bring to a simmer, and cook for 20 minutes until the potato falls apart easily when pressed with a spoon.
3. 3.Blend until smooth, then stir through the cream. Season well with salt and pepper.
4. 4.Serve warm, scattered with chives.