How to Make Potato Leek Soup

• 3 tbsp butter
• 3 large leeks, white and light green parts, sliced and rinsed well
• 2 lb (900 g) potatoes, peeled and cubed
• 5 cups (1.2 L) chicken or vegetable broth
• 1.5 tsp kosher salt
• 1/4 tsp white or black pepper
• 1 bay leaf
• 1/2 cup (120 ml) cream or milk, optional

1. Melt the butter in a large pot and cook the leeks over medium-low heat for 10 minutes, stirring, until soft but not browned.
2. Add the potatoes, broth, salt, pepper, and bay leaf and bring to a boil.
3. Simmer 20 minutes until the potatoes fall apart when pressed.
4. Remove the bay leaf and blend the soup smooth with an immersion blender, or in batches in a jug blender.
5. Stir in the cream if you are using it, warm through, and adjust the salt.
6. Serve with black pepper and a drizzle of olive oil.

• Leeks trap grit — slice first, then swish in a bowl of water and lift them out.
• Do not over-blend: potatoes turn gluey if you keep the blender running.

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