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Leek & Potato Soup
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| 4 medium | potatoes, cut roughly into chunks |
| 2 medium | onions, roughly chopped |
| 4 large | leeks |
| I large clove garlic, finely chopped (optional) | |
| 4 cups (2 pints) | stock |
| Small knob | butter |
| Salt | |
| pepper | |
| Fresh parsley | |
Cut the hard green part of the leeks off and discard. split the leeks lengthways and wash thoroughly in cold water to remove any grit. Drain and pat dry with a clean towel. Cut a piece about 2″ long from one leek and set this aside. Slice the rest of the leeks into pieces about 1″ thick.
Melt the butter in a saucepan over a medium temperature and add the onions, leeks, garlic and potato. Stir to coat the with the butter and ‘sweat’ them in the saucepan for about 5-7 minutes.
Pour the stock into the saucepan, bring to the boil then reduce the heat and simmer for about 20-25 minutes.
Pour into a blender and zap until smooth. Season to taste with salt and pepper. Slice the piece of reserved leek very thinly and add it with some roughly chopped parsley to the soup. Return to the heat to simmer for about 5-10 minutes before serving. I like to sprinkle a little (very untraditional!) paprika on top before serving.
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