- 3 big leeks
- 1 small onion
- 2 cloves garlic
- knob of butter
- 4 large potatoes
- 1 litre of chicken stock (or vegetable stock for veggies)
- chilli flakes (optional)
- Salt and pepper (seasoning to taste)
- 250ml of whipped cream (optional - omit if you prefer to be healthy)
- Clean leeks, disregard dark green leaves and roughly chop the remainder. Then soak in salted water until needed.
- Dice onion and crush the garlic.
- Melt butter in soup pan.
- Add onion and garlic, cook until clear.
- Add drained leeks and sweat until soft.
- Peel potatoes and chop into cubes.
- When leeks are soft, add potatoes and chicken stock.
- Add seasoning (this is personal taste and you can add more at the point of blending).
- Add chilli flakes (optional). We all know our own chilli tolerance but I add half a teaspoon; again you can add more at the point of blending.
- When potatoes are cooked, remove from heat and cool for a few minutes.
- When the mix is no longer boiling hot, blend to a smooth consistency with a stick blender for ease (or transfer to a food processor for blending).
- Add cream and blend it through (optional).
- Taste test; add more seasoning (and spice) if necessary.
- Serve with fresh bread or croutons.
- You can either serve immediately... OR... it tastes just as good, if not better, if made the day before and simply reheated.