SERVINGS: 6
Ingredients
- 600 g Leek white part only
- 600 g Peeled Potatoes
- 600 ml Chicken Stock
- 50 g Butte
- 300 g Double Cream
- Salt
- Black Pepper
- Nutmeg
- Chopped Chives
Instructions
- There’s something incredibly comforting about a bowl of creamy leek and potato soup. It’s simple, wholesome, and full of delicate flavour—perfect for a cozy evening or a light lunch. This version is smooth, rich, and finished with just a touch of cream and fresh chives.Start by melting butter in a soup pot over medium-high heat. Once it’s melted and slightly foamy, add the leeks and let them cook gently until they soften and begin to wilt. This step brings out their natural sweetness and builds the base of the soup.Next, add the potatoes and pour in the chicken broth. Lower the heat and let everything simmer slowly for about 30 minutes, until the potatoes are soft and tender.Once cooked, blend the soup until silky smooth using a stick blender. Stir in the heavy cream and gently reheat over medium heat. Season with salt, pepper, and a pinch of nutmeg for a subtle warmth—just be careful not to let the soup boil, as this can affect the texture.Ladle into bowls and finish with a drizzle of cream and a sprinkle of freshly chopped chives. Serve warm and enjoy every spoonful of this comforting classic.