Just the thing for a cold winter’s day, when you discover some leeks in the fridge!
- 4 trimmed leeks, roughly chopped
- 1 oz butter
- 1 tbsp oil [olive/sunflower/whatever]
- 2 onions, roughly chopped
- 1 litre of stock
- 3 medium potatoes, roughly chopped
- Salt and ground black pepper
- 2 tbsp crème fraiche
- Handful chopped parsley
Melt butter with oil in a big heavy-based pan; add onions and leeks. Cook, stirring, for 10min. Add potatoes. Add stock, bring to boil, cover and simmer for 45 minutes until vegetables are tender.
Cool slightly, then process/ liquidise in batches until smooth. Season well. Stir in 2 tbsp crème fraiche and sprinkle with parsley, just before serving.
[6 generous portions]
Bob says the great thing about this soup is that you can taste the leeks and taste the potatoes – and the flavour of one does not overwhelm the flavour of the other. I think the great thing is that is is so easy! My GH cookbook actually says ‘cream’ – but that is because was printed in the 1970’s. I don’t think they sold crème fraiche in British supermarkets back then. I use it a lot these days – it keeps well, and is useful in savoury and sweet dishes.