Simple leek and potato soup

Ingredients

• 2 medium potatoes (500g)

• 2 large leeks (650g)

• 2 medium onions (250g)

• 50ml olive oil

• 1L chicken/vegetable stock or water

• thyme

• bay leaf

• chives

• salt and pepper

• double cream (optional)

Method

With a knife split the leeks to half way down from the top and wash well, retain some of the dark green from the top and shred, dice the remaining leek. Peel and chop the onions and potatoes.

In a suitable pan pour 50ml of olive oil and add a good knob of butter (optional) add the leeks and onion and sweat without colour, after a couple of minutes add the potatoes, bay leaf, thyme and stock, season. Bring to the boil and gently simmer for 25 minutes, the potatoes should be soft, and at this point add the leek tops and cook for a further 5 minutes, this will help give a good green colour to the finished soup.

Remove the bay leaf and blend the soup, once blended at a drop of water and switch back on to get the last drops and to help clean the blender jug! If you like a really smooth soup pass it through a fine sieve. Correct seasoning and serve immediately or cool quickly and refrigerate.

For a little luxury serve with a swirl of double cream and a pinch of chives.