- 1 lt homemade chicken stock
- 1 medium leek
- 3 medium potatoes
- 2 tablespoons olive oil
- salt & pepper to taste
- 4 tablespoons double cream or 100ml milk (optional)
Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.
Wash the potatoes and chop into eighths.
Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.
Add the homemade chicken stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.
Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.
Season to taste with salt and pepper and stir in the cream or milk just before serving.