Recipe for Leek and Potato Soup
Trim the leeks but leave as much green on as possible. Split them down the centre and shred them finely. Wash well and drain. Peel and cut the potatoes into small chunks. Sweat the leeks in the butter but do not colour them - be patient, as this is crucial to the flavour. It will take at least 25 minutes. Add the potatoes and seasoning then cover the vegetables with water. Bring to the boil and allow to simmer until the vegetables are soft. Puree the soup in a liquidiser and return to the heat. Check the seasoning and put in the cream if using. Wonderful with a few crunchy croutons and warm bread!
