A classic creamy Leek and potato soup with sauteed leeks, a hint of garlic and tender potatoes. I love how a few simple ingredients can be blended together to make something that tastes extra special. This soup is great for a tasty lunch, or serve it with crusty bread for a warming dinner. Free printable recipe inc hints and tips here: Ingredients: • 4 tbsp (60g) unsalted butter • 1 small onion, finely chopped • 3 large leeks, green parts discarded, white (or very pale green) parts sliced • 2 cloves garlic, minced • ¼ tsp salt • ¼ tsp celery salt • ½ tsp black pepper • 1 lb (450g) floury potatoes *, peeled and chopped into bitesize pieces • 4 1 / 6th cups (1 liter) chicken or vegetable stock • ½ cup (120ml) Double / heavy cream To serve: • 2 tbsp double / heavy cream • 2 tbsp freshly chopped chives • Good pinch of black pepper Instructions 1. Melt the butter in a large saucepan over medium heat. 2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened. 3. Add the garlic, salt, celery salt and pepper and cook for a further minute. 4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat. 5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later. 6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids. 7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot. 8. Spoon into bowls and top each bowl with a spoonful of the potato / leek mixture. 9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper. #Soups #Recipe #CookingShow.