Leek and potato soup

SERVES FOUR TO SIX

30g butter

3 leeks (about 400g), green and white parts finely sliced

300g floury potatoes, such as Maris Pipers or King Edwards, unpeeled and diced

2 garlic cloves, finely chopped 800ml light chicken stock, vegetable stock or water

100ml milk

50ml single cream

Salt and pepper

TO GARNISH (OPTIONAL):

1tbsp olive oil

100g cooked ham, shredded 2tsp maple syrup

Chives

1

Melt the butter in a saucepan and add the leeks and potatoes. Season with a generous pinch of salt and stir until the vegetables are well coated with the butter. Cover and leave to cook over a low heat, stirring regularly, until the leeks are completely tender. This will take at least 10 minutes.

2

Add the garlic and cook for another couple of minutes, then pour in the stock or water. Bring to the boil, then turn down the heat, cover the pan and leave to simmer until the potatoes are tender and the flavours have had a chance to blend – another 10 minutes.

3

Using a hand or jug blender, puree the soup. Tip it back into the pan if you’ve used a jug blender. Add the milk and cream, then reheat gently and check the seasoning. Add a little more salt if necessary and some pepper.

4

To make the ham garnish, heat the olive oil in a frying pan and fry the ham for a few minutes until it starts to crisp. Drizzle over the maple syrup and cook, stirring constantly, until the ham looks crisp and well glazed.

5

Serve the soup sprinkled with the ham, if using, and some finely snipped chives.