Leek & potato soup

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• Butter50 g
• PotatoesPeeled, cut into 1 cm cubes450 g
• OnionCut into 1 cm cubes1
• Leeks (white parts only)Sliced450 g
• Light chicken or vegetable stock850 ml
• Whipping cream142 ml
• Full-fat milk125 ml
• Leek (white part, for the topping)Finely shredded1
• Butter (small knob)
• ChivesFinely chopped

1. 1

   Melt 50 g butter in a heavy saucepan. Once it begins to foam, add the potatoes (450 g, in 1 cm cubes), the onion (cut to the same size) and the white leek (450 g, sliced), and turn them in the butter until well coated.

2. 2

   Add plenty of salt and some freshly ground pepper, then stir the vegetables again. Lay a disc of greaseproof paper (chefs call this a cartouche) over the vegetables to trap the steam, then put the lid on the pan.

3. 3

   Keep the heat low and cook for 10 mins, until the vegetables have softened but not browned.

4. 4

   Take off the lid and paper, then add the stock (850 ml of light chicken or vegetable) and bring to the boil. Simmer for about 5 mins, just until the vegetables are cooked; overcooking would dull the fresh flavour of the soup.

5. 5

   Purée in a blender, in batches if necessary, until silky smooth. Check the seasoning and correct it if needed, then return it to a fresh pan and add three-quarters of the whipping cream (142 ml carton) and the milk (125 ml).

6. 6

   For the topping, take 1 leek, use only its white section, cut it into very fine shreds and soften them in a little butter (a small knob) for a few mins without letting it brown.

7. 7

   Warm the soup back up until it is barely simmering, adding a little extra stock if it seems too thick, then ladle into warmed bowls. Swirl a little of the leftover cream over each bowl, then top with a mound of the buttery leeks, chives and a grind of black pepper. Serve immediately.