Soup Series, 6: Pamela Freeman's classically simple potato and leek soup

Take about four large potatoes to each leek.

Slice leeks finely and sweat down in a little olive oil in the same pot you are going to make the soup in.

When leeks are soft, add peeled diced potatoes and chicken stock to cover generously. I make my own stock usually but you can use commercial stock. If you use home-made stock, add pepper and salt to taste.

Simmer until potatoes are very soft then blend - I use a stick blender. That's it!  If you like dairy, you can add cream at the very end.  One leek makes enough for four.

Take about four large potatoes to each leek.

Slice leeks finely and sweat down in a little olive oil in the same pot you are going to make the soup in.

When leeks are soft, add peeled diced potatoes and chicken stock to cover generously. I make my own stock usually but you can use commercial stock. If you use home-made stock, add pepper and salt to taste.

Simmer until potatoes are very soft then blend - I use a stick blender. That's it!  If you like dairy, you can add cream at the very end.  One leek makes enough for four.