34
Creamy Potato and Leek Soup
Serves 6
25g unsalted butter
2 medium leeks, washed, sliced horizontally and cut into 1.5cm pieces
1 small onion, peeled and cut into 1.5 pieces
½ tsp thyme
2 medium russet potatoes, peeled and cut into 1.5cm pieces
300ml chicken stock
175ml water
Salt and freshly ground black pepper
100ml single cream
• Melt the butter in a large saucepan over a medium heat. Add the leeks, onion and thyme and cook for 3-5
minutes, or until softened.
• Add potatoes, stock and water, cover and bring to the boil over a medium-high heat, reduce the heat and
simmer uncovered for 10-15 minutes, or until the potatoes are soft.
• Drain the vegetables, reserving the cooking liquid. Place the vegetables in the glass jar with 250ml cooking
liquid. Fit the lid, remove the cap and blend using the ‘High’ setting for 20-30 seconds.
• Scrape the blender and blend for 10-15 seconds until the mixture is completely puréed and creamy.
• Stir the vegetable purée into the stock in the saucepan, season well, add the cream and reheat over a medium-
low heat. Serve warm with fresh crusty bread.
