Name: Buttery potato and leek soup with croûtons
Yield: 4 - 6
Ingredients: 80 gm butter, coarsely chopped; 4 leeks (white part only), thinly sliced; 330 gm Desiree potato, cut into 3cm pieces; 1 litre vegetable or chicken stock (4 cups); 300 ml pouring cream; Loaf crusty sourdough bread, crusts removed, coarsely torn into 1cm croûtons; 2 tbsp flat-leaf parsley, coarsely chopped

A potato and leek soup is an unbeatable winter classic. This recipe uses a decent hit of butter and cream for richness, because if not during winter, then when?

Ingredients

80 gm butter, coarsely chopped

4 leeks (white part only), thinly sliced

330 gm Desiree potato, cut into 3cm pieces

1 litre vegetable or chicken stock (4 cups)

300 ml pouring cream

Loaf crusty sourdough bread, crusts removed, coarsely torn into 1cm croûtons

2 tbsp flat-leaf parsley, coarsely chopped

Method

1.Heat half the butter over medium heat in a large saucepan, add leeks, a good pinch of sea salt flakes and 8 grinds of black pepper. Increase heat to high and cook until leeks start to soften (2-3 minutes). Add potato and stock, bring to the boil, and cook over high heat until potato is falling apart (30 minutes), adding cream in last 2 minutes of cooking. Blend with a stick blender and season to taste.

2.Meanwhile, heat remaining butter in a frying pan over medium-high heat, add croûtons and toss until evenly golden (3-5 minutes). Add parsley and toss again, then serve soup in bowls and top with croûtons.

Styling by Lisa Featherby

Styling by Emma Knowles

Profile Claire Delmar