Leek and potato soup is a classic soup and this is a lovely version of the dish.
- 250g leeks
- 250g potato
- 1 onion
- 25g butter
- 750ml chicken stock
- 250ml milk
- Salt and pepper
Finely slice the leeks and then roughly chop the potatoes. Finely slice the onion.
Heat the butter until foaming and then fry the leeks and onion until they’ve softened. Add the potatoes and cook them for another five minutes.
Add the stock and the milk to the pan and bring to the boil. Reduce to a simmer and cook for twenty minutes, then season well.
Allow the soup to cool slightly before putting it into a food processor. Blitz the soup until smooth.
Reheat the soup in a clean saucepan until hot and then check the seasoning and add more if necessary.