LEEK AND POTATO SOUP

Serves 4

Not only is this soup tasty and comforting it is also fantastic on the pocket.  I like to keep it as natural as possible which is why I only use a masher to blend my soup if however you like it smoother then by all means go right ahead.

50g butter

3 fat, firm leeks, sliced thinly and washed well

3 medium floury potatoes, peeled and chopped

Sprig fresh thyme or 1 fresh bay leaf

700ml hot chicken or vegetable stock

50ml cream to serve (optional)

Method

For the soup, heat the butter in a medium pot over a moderate heat, add the sliced leeks and herbs and cook without colouring for 3-4 minutes.  Add the chopped potatoes and stir to coat in the butter and leek mixture.  Put the lid on the pot and cook for a further 5 minutes so that all the flavours start to sweat out of the ingredients, this will help improve the overall flavour of the soup.

Add the hot stock, bring the mixture to the boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender. Adjust the seasoning and carefully mash with a potato masher to break down any large lumps of potatoes and to help amalgamate the ingredients into a chunky, rustic soup. 

Serve in warm bowls with a swirl of cream and a crack of pepper.