This Creamy Leek and Potato Soup is a real winter warmer, and another all time favourite in our house. It’s also great for making in large batches and freezing for a later date.
For this recipe you will need a hand blender, which you can pick up for less than a tenner from Argos or John Lewis.
You will need:
6 large potatoes, peeled and quartered
4 large leeks, cleaned and sliced into pieces roughly as thick as three pound coins
3 sprigs of thyme
150ml of single cream
3tbsp of grated or shaved parmesan to garnish
10 chopped chives to garnish
2 pints of chicken stock (or two chicken stock cubes dissolved in two pints of boiling water)
3 bay leaves
Put a large saucepan on the hob, pour in your chicken stock and bring to the boil. Put your potatoes, leeks, bay leaves, thyme and dash of salt and pepper in and cook for around 20 minutes.
At this point you jump straight to the next step, but I cook everything on a low heat for a few more minutes, adding some more salt and pepper to taste.
Turn the heat down (if you haven’t done so already) and remove the thyme sprigs and bay leaves before adding the single cream. Turn the heat off completely after two minutes (no longer or the cream goes funny).
Plug in your blender (don’t switch it on yet) and give it a few revs to get used to it if its your first time using one then put into the saucepan. Push it down to the bottom of the pan, and press gently. You just want to soften things a little, rather than create a potato mush so don’t go any longer than 15-20 seconds, moving the blender around the pan.
Ladle into bowls, and sprinkle some of the parmesan and chopped chives on top of each one. Butter up some fresh crusty bread and serve on the side.