1kg Washed and trimmed leeks
30g butter
2 litres of vegetable stock
Bouquet Garni
500g potatoes
Handful of chopped chives
Salt & pepper
Optional addition: whole cream
Method:
• firstly wash the leeks thoroughly as they tend to store a lot of ground soil within it.
•cut the White and light green into thin rings. Peel your potatoes and dice into small cubes.
•creating a bouquet Garni: Blanche a decent size leaf (dark green) take a bay leaf or two, four to five peppercorns and a sprig of parsley wrap the blanched leek into a parcel and secure with a long piece of white string (enough to loop the string on the pan handle).
•Take a pan a slowly melt your butter, once this is accomplished throw in your leeks and cook slowly until soft but without colouring.
•Add stock, bouquet Garni, potatoes and salt with salt and pepper.
• simmer until leeks and potatoes are cooked completely, approximately 15 minutes.
• blend to desired consistency and serve.
