Recipe: Potato and leek soup

This is potato and leek rather than the more classic leek and potato (or Vichyssoise) simply because I had more potatoes than leeks in the fridge. That the result was so good just goes to show how adaptable a recipe this is. I served this with homemade bread made with Waitrose's excellent malted grain bread flour.

1 onion, finely sliced
2 sticks celery, peeled and finely diced
1 leek, sliced, washed and dried
25g unsalted butter
500g floury potatoes (peeled weight), finely sliced, washed and drained
500ml chicken stock or water
125-150ml double cream
white pepper
bunch of chives, finely chopped

Sweat the onion, celery and leek in the butter until soft. Add the potatoes and the stock and bring to the boil. Reduce the heat and simmer until the potatoes are completely cooked through. Allow to cool, then blend until smooth. Reheat in a clean pan and stir in 125ml of the cream. Season with salt and pepper and check the flavour, adding the remainder of the cream if necessary to achieve a smooth and creamy consistency. Serve garnished with the chives.


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