Leek & potato soup

foldersoup

leekandpotatosoup

Gregg Wallace

Prep 10 mins
Cook 10 to 30 mins

Ingredients

2 leeks
340g potatoes
1 onion, chopped
1 garlic clove, thinly sliced
30g butter
570ml water
1 bay leaf
1 sprig of thyme
salt and freshly ground black pepper
100ml milk
100ml double cream
2 tbsp fresh chives, chopped

Method

  1. Trim and slice the leeks in thin rounds. Rinse in a colander under cold water.
  2. Peel the potatoes and cut into chunks.
  3. Melt the butter in a pan and gently sauté the onion and garlic.
  4. Add the leek, potatoes, bay leaf and thyme. Season.
  5. Cover with the water and bring to the boil.
  6. Simmer for 12 minutes until the potatoes and leeks are tender.
  7. Remove the bay leaf.
  8. Just before serving add the milk and cream and stir over a low heat, check the seasoning.
  9. Serve in bowls and sprinkle with the chives.

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