Leek and Potato Soup

1oz Butter

500g Leeks

300g Potatoes

2 Carrots

3 Cloves Garlic

½ pint chicken or vegetable stock

2 tbsp Double Cream

Salt and Pepper to taste

 

Chop white 2/3 of each leek roughly, slice carrot and add to stock with crushed garlic gloves. Add only enough water to cover, bring to boil and simmer for 2 hrs on a gentle heat. Liquidise and season to taste. Be generous with the pepper as it needs a little heat.

Add 2tablespoons of cream and the remaining green leek part (quarter each stem and slice into 1 inch pieces.)

 

Tip:

• If the soup tastes a little weak simmer gently after liquidising to reduce its volume before adding the cream. It sounds simple but soups do have a sweet spot with regard to seasoning and volume.

• Worth noting that the taste before and after liquidising is so very different; so judge the final taste after liquidising.

• Using the whitest part of the leek give a paler soup to which the green parts added later contrast.

Variations:

You could add a small amount of chicken or bacon to the liquidised mixture but hey give the animals a break.