By admin
25 May 2011

Serves 6 Preparation time: 10 min Cooking time: 40 min

60 g (4 T) butter 30 ml (2 T) oil 250 g floury potatoes, peeled and thinly sliced 5 leeks (450 g), sliced 500 ml (2 c) water 250 ml (1 c) milk 75 ml (5 T) cream salt 5 ml (1 t) white pepper olive oil and long leek strips, stir-fried, to garnish

Melt the butter and oil in a saucepan.

Stir-fry the potatoes and leeks for 10 minutes without browning.

Add the water and milk and bring the mixture to the boil.

Reduce the heat and simmer for about 20 minutes or until the vegetables are soft.

Remove from the heat and cool until lukewarm.

Blitz with a stick blender or in a food processor until smooth.

Add the cream and season with salt and pepper.

Serve lukewarm or cold.

Garnish with drops of olive oil and leek strips.

Did you know? The origin of this creamy potato and leek soup, which is traditionally served cold, is not quite clear. Some food writers call it an American invention while others claim it to be French.

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