Creamy Potato Soup

Creamy Potato Soup

Serves 8

• 12 oz (350 g) potatoes

• 1 lb 9 oz (700 g) leeks

• 12 oz (350 g) onions

• 2 oz (50 g) butter

• 11/2 pts (900 ml) water

• 11/2 pts (900 ml) chicken stock

• 16 fl oz (450 ml) double cream

• salt

• 2 tbs snipped chives

1. Trim, wash and finely chop the leeks, keeping only the white parts and the first inch (2.5 cm) of green.

2. Peel, wash and finely slice the onions. Peel the potatoes and cut them into large even-sized chunks.

3. Melt the butter in a saucepan and gently sweat the leeks and onions.

4. Add the water, chicken stock and potatoes and leave to simmer for 20 minutes. Add the cream and cook for a further 5 minutes.

5. Puree the mixture in a blender or food processor, then rub through a sieve into a howl set in crushed ice. Stir the soup gently from time to time and season with salt. Sprinkle with chives just before serving.

6. Note that if you don't have any chicken stock, you can make the soup entirely with water.

More about Potatoes Recipes