Potato and Leek Soup

Nothing clever, which is the point. Cook the leeks slowly and the soup takes care of itself.

Ingredients

• 3 leeks, white and pale green parts, sliced
• 600 g potatoes, peeled and cubed
• 40 g butter
• 1 l stock
• 100 ml cream
• Salt, white pepper, chives

Method

1. Melt the butter and sweat the leeks over low heat for 15 minutes. They should soften without colouring.
2. Add the potatoes and stock and simmer for 20 minutes, until the potatoes break up easily.
3. Blend until smooth and stir in the cream.
4. Season and serve with chopped chives.