Transcript

Creamy leek and potato soup

Four medium potatoes
1 leek
1 large brown onion
Knob of butter
1 litre chicken or vegetable stock
100 ml pouring cream
2 bay leaves
Salt and pepper
2 small chunks blue cheese
Fresh bread and butter

Method

Place your knob of butter in a heavy based saucepan and heat slowly then sweat you chopped leek and onion until nicely translucent.

Peel and dice potatoes adding to the pot with the stock and bay leaves. You want enough stock just to cover the potatoes. Bring to a boil then drop to simmer cooking for an hour stirring occasionally.

Take off the stove, puree with a stick mixer then return and bring back to a simmer adding salt and pepper to taste. It should be a nice thickness in consistency. Just before you serve hit with the cream, stirring in well and place in bowls with chunks of blue cheese.

Enjoy with fresh bread and butter and enjoy the sound of the rain outside.