Leek And Potato Soup

Serves 4

Leek and potato soup is warm and creamy perfect for an autumn day. Leek goes beautifully with cream, the leeks become rich and tasty; the cream becomes flavoured by the fresh taste from leeks, onions and garlic. While the wine adds an extra touch of luxury and warmth, exactly what you need during the cool windy autumn months.

The soup has a wonderfully thick but smooth texture. As well as tasting delicious the potatoes make the soup very satisfying and creates its thick texture while the cream makes it smooth. Serve steaming hot with fresh homemade bread for a perfect start to a dinner party, or great already made, ready waiting for you to come in from the cold, all you need to do is heat up and add a little crème fraiche. Best of all, a perfect dish to serve up in a big mug on bonfire night, warming you and your friends up, while you all gaze at the stunning fireworks and make the most a cold but fabulous November evening.

Ingredients 

• 250g potatoes, peeled and chopped
• 425g leeks, mostly white parts
• 1 onions
• 2 garlic cloves, finely chopped
• Salt and pepper
• 50g unsalted butter
• 1.2 litres vegetable stock
• 120ml dry white wine
• 150ml crème fraiche

Method

1. Melt the butter in a large saucepan on low heat.
2. Add the leeks onions and garlic, cook gently until vegetables are soft.
3. Add the potatoes and cook for a few minutes.
4. Add the stock and wine, and then bring to the boil. Reduce heat to a simmer and cook until vegetables are tender. Season with salt and pepper.
5. Blend the soup in a food processor.
6. Re-heat and stir in the crème fraiche before serving.