Chunky Leek and Potato Soup

Ingredients

• 3 leeks
• 600 g floury potatoes
• 1 onion
• 2 clove garlic cloves
• 1200 ml vegetable stock
• 30 g butter
• 100 ml double cream
• 15 g fresh chives

Method

1. 1

   Melt the butter in a large saucepan over a medium heat. Slice the leeks and onion and soften in the butter for 8 minutes, stirring occasionally.

2. 2

   Add the crushed garlic and cook for a further minute until fragrant.

3. 3

   Peel and chop the potatoes into rough 2cm chunks, add to the pan and pour over the stock. Season well with salt and white pepper.

4. 4

   Bring to the boil, then reduce the heat and simmer for 20 minutes until the potatoes are completely tender.

5. 5

   Use a potato masher to roughly crush the soup, leaving some chunks for texture. Stir in the double cream and warm through.

6. 6

   Ladle into bowls and finish with snipped fresh chives and a crack of black pepper.