Preparation time 15 minutes • Total cooking time 30 minutes • Serves 4
Ingredients
4 leeks, trimmed and cut into 4 lengthways
30 g (1 oz) butter
3 floury potatoes, chopped
3 cups (750 ml) chicken or vegetable stock
1 cup (250 ml) milk
¼ teaspoon ground nutmeg
Cream and chopped fresh spring onions to garnish
Method
Wash the leeks thoroughly in cold water to remove any dirt, then cut into small chunks. Heat the butter in a large saucepan. Add the leek and cook for 3-4 minutes, stirring frequently, until softened. Add the potato and stock. Bring slowly to the boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
Cool the mixture slightly then transfer to a blender or food processor and purée in batches. Return to the pan, stir in the milk and nutmeg, and season well with salt and ground black pepper. Reheat gently and serve garnished with a swirl of cream and a scattering off spring onion.
Grandma’s Tip: Use old floury potatoes such as sebago for the best results.
