Creamy leek and potato soup

Name: Creamy leek and potato soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: british
Ingredients: 50 g butter; 450 g potatoes, diced; 1 onion, diced; 450 g leek whites, sliced; 850 ml vegetable stock, plus extra to thin; 142 ml whipping cream; 125 ml whole milk; 1 leek white, shredded; 1 small knob butter, for garnish; 0 chives, chopped

A smooth soup topped with buttery leeks and chives.

50 g butter
450 g potatoes, diced
1 onion, diced
450 g leek whites, sliced
850 ml vegetable stock, plus extra to thin
142 ml whipping cream
125 ml whole milk
1 leek white, shredded
1 small knob butter, for garnish
0 chives, chopped

Melt butter and add diced potatoes, onion and sliced leeks. Season, cover and cook gently for 10 minutes without browning.
Add 850ml stock and simmer for about 5 minutes, until vegetables are tender. Blend smooth; stir in three-quarters of the cream and all the milk.
Soften the extra shredded leek in a little butter. Reheat soup, adding stock if needed. Finish bowls with remaining cream, leeks and chives.

Inspired by a Good Food recipe · Photo: BocaDorada, CC BY-SA 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Vichyssoise.jpg)