This simple but effective soup will serve about 6 people.
- 1 large baking potato
- 2 medium leeks
- 1 large onion
- 1 litre good vegetable stock (no cubes or granules please!)
- 150ml double cream
- 1 tbsp olive oil and a knob of butter
- Freshly ground salt and black pepper to taste
- Heat the olive oil in a large pan on a medium-low heat and add the butter.
- Peel and dice the onions and fry for about 15 minutes until they've gone transluscent.
- Peel and chop the potato into small cube-like shapes. Thoroughly wash and chop the leeks. Add them to the pan and fry them for a few minutes until they've softened.
- Add the vegetable stock, bring to the boil and reduce to a simmer until the potato cubes are tender enough for you to squash them with a spoon.
- Using a ladle, put batches of the vegetable and stock mixture into a blender and blitz until completely smooth. Put the liquidised batches into a clean saucepan. By doing it this way you can control how thick the soup is by adding no more stock than necessary.
- Reheat gently and stir in the cream and seasoning.
- Serve hot with a crusty buttered roll for each person.