Leek & Potato Soup

Method

1. 1

   Step 1

   Put the sliced leeks in a large bowl of cold water and swish thoroughly to loosen any grit between the layers. Lift them into a colander rather than pouring out the water, leaving the grit behind; rinse again if needed and drain well.

2. 2

   Step 2

   Melt the butter in a heavy-based 4-quart (4-litre) saucepan over medium-low heat. Add the leeks and ¼ tsp of the salt, then cook for 10 minutes, stirring every couple of minutes, until soft and glossy but not browned.

3. 3

   Step 3

   Add the diced potatoes and stir for 1 minute to coat them in the buttery leeks. Pour in the vegetable stock and increase the heat to medium-high, bringing it to a gentle boil over about 4 minutes.

4. 4

   Step 4

   Reduce the heat to low and partially cover the saucepan with a lid. Simmer gently for 18–20 minutes, stirring occasionally, until the potatoes crush easily against the side of the pan with a spoon.

5. 5

   Step 5

   Remove the saucepan from the heat and let the bubbling subside for 1 minute. For a lightly textured soup, briefly pulse with an immersion / stick blender, leaving some potato and leek pieces intact; for a smooth soup, blend just until smooth, avoiding prolonged blending that can make potatoes gluey.

6. 6

   Step 6

   Stir in the milk, the remaining ¼ tsp salt and the black pepper. Return to low heat for 2–3 minutes, stirring, until steaming hot but not boiling; the finished soup should be creamy and pourable.

7. 7

   Step 7

   Taste the soup and check that the seasoning suits the saltiness of your stock. Divide between four warmed bowls and scatter the chopped chives evenly over the top.