ingredients
serves 8
3/8 cup butter
2 onions, peeled and thinly sliced
1 pound leeks (white part only), trimmed and sliced
6 ounce floury potatoes, peeled and diced
1 bay leaf
2 1/4 pints vegetable stock
1/2 pint semi-skimmed milk
1/4 pint creme fraiche
salt and white pepper
to serve
extra creme fraiche
snipped chives
method
1. Melt the butter in a large pan and add the onions and leeks. Stir well, add 3 tbsp water, cover tightly and sweat over a gentle heat for 10 minutes until soft and golden.
2. Stir in the diced potatoes, bay leaf, stock and milk. Bring to the boil, lower the heat, cover and simmer for 20 minutes until the potatoes are tender.
3. Discard the bay leaf. Leave the soup to cool a little, then transfer to a blender or food processor and whiz until smooth. Pass through a sieve. Return to the pan if serving hot.
4. Stir in the creme fraiche and season with salt and pepper to taste. Either cool and chill (in this case, season liberally) or reheat and pour into warmed soup bowls. Serve topped with a dollop of creme fraiche and chives.
