Easy Peasy Leeky Soup

Just the thing for a cold winters day, when you discover some leeks in the fridge!

 

• 4 trimmed leeks, roughly chopped
• 1 oz butter
• 1 tbsp oil [olive/sunflower/whatever]
• 2 onions, roughly chopped
• 1 litre of stock
• 3 medium potatoes, roughly chopped
• Salt and ground black pepper
• 2 tbsp crme fraiche
• Handful chopped parsley

Melt butter with oil in a big heavy-based pan; add onions and leeks. Cook, stirring, for 10min. Add potatoes. Add stock, bring to boil, cover and simmer for 45 minutes until vegetables are tender.
Cool slightly, then process/ liquidise in batches until smooth. Season well. Stir in 2 tbsp crme fraiche and sprinkle with parsley, just before serving.

[6 generous portions]

Bob says the great thing about this soup is that you can taste the leeks and taste the potatoes and the flavour of one does not overwhelm the flavour of the other. I think the great thing is that is is so easy! My GH cookbook actually says cream but that is because was printed in the 1970s. I dont think they sold crme fraiche in British supermarkets back then. I use it a lot these days it keeps well, and is useful in savoury and sweet dishes.