Classic Leek and Potato Soup

At a time when excess is the order of the day, it is sometimes nice to re-energise and recuperate between parties with a bit of tasty, hearty, delicious goodness and what better way to do that with with a good old-fashioned soup.

Leek and potato soup is one of those classic British dishes that will always put a smile on my face as it instantly transports me to my childhood, coming in from school and wanting something hot and comforting on a cold winter's evening. This recipe could not be any simpler, with only four humble ingredients and minimum effort required, this should become a household staple, if it isn't already!

Classic Leek and Potato Soup
Serves 4

150g unsalted butter 
2 onions, peeled, finely sliced 
4 leeks, finely sliced 
3 medium potatoes, peeled, finely sliced

Melt the butter in a large pan over a gentle heat, until foaming. Fry the onions for 4-5 minutes, or until softened. Add the leeks and fry for a further 2-3 minutes. 

Stir in the potatoes and cover with 1 litre of water or chicken/vegetable stock. Bring the mixture to the boil and cook for 10-15 minutes, or until the potatoes are tender. 

Remove the pan from the heat and blend the mixture in a blender until smooth. Season, to taste, with salt and freshly ground black pepper.