Leek and potato soup

Ingredients

• 3 leeks, trimmed, sliced and rinsed (about 500 g)
• 1 onion, chopped
• 500 g floury potatoes, peeled and diced
• 25 g butter
• 1 tbsp olive oil
• 1.2 L gluten-free vegetable stock
• salt and black pepper
• 100 ml single cream (light cream) or milk · can skip
• 1 bunch chives, snipped · can skip

Method

1. Rinse the sliced leeks in a colander to wash out any grit, then drain.
2. Melt the butter with the oil in a large pan over a low to medium heat. Add the leeks and onion, cover, and cook for 10 minutes, stirring now and then, until soft but not browned.
3. Add the potatoes and stock. Bring to the boil, then simmer for 20 minutes, until the potatoes break apart when pressed.
4. Blend until smooth with a stick blender, or in batches in a jug blender with the lid vented and a towel over it, because hot soup expands.
5. Stir in the cream or milk, if using, warm through without boiling, and season to taste. Scatter with chives.