Leek and Potato Soup

Leek and Potato soup is a highly underrated soup in my opinion. It’s both light and cosy, just perfect for drizzly spring days. And it comes together in a flash. Simple and unfussy, my ideal kind of cooking! Some crusty bread to go along is ideal, but croutons or some sliced almonds would also be a treat on top.

Serves 4

3 tbsp of butter or oil

2 leeks, dark green tops removed and sliced (about 400g, 14 oz)

1 onion, roughly chopped

500g/1lb potatoes, peeled and roughly diced

1 heaping tbsp roughly chopped tarragon

1 litre vegetable or chicken broth

100ml heavy (or double) cream

Salt and freshly ground black pepper, to taste

Finely chopped tarragon to top

1. Place a large pot over medium heat with the butter or oil. Toss the leeks and onions with the fat and a small pinch of salt and cover with a lid to steam for 5 minutes, giving everything a stir halfway through.

2. Add the potatoes and tarragon to the pot and cover, letting everything steam for another five minutes.

3. Pour in the broth and let come to a simmer. Simmer until the potatoes are completely tender (roughly 15-20 minutes, depending on the size).

4. Once the potatoes are thoroughly cooked, take the soup off the heat and blend it using either an immersion blender or a regular blender until completely smooth.

5. Return the soup to low heat and add the cream and pepper (I start with about 1tsp), and adjust salt to your taste.

6. Serve with a sprinkle of chopped tarragon on top.