Smooth and creamy.
1 onion, finely chopped
2 cloves of garlic, crushed
3 leeks, washed and finely sliced
400g peeled potatoes, cubed
4 cups (1l) vegetable or chicken stock
½ cup (125ml) cream
salt and freshly ground pepper
10g fresh chives, finely chopped
Heat a little oil in a heavy based pot and sauté onions, garlic and leeks for a few minutes or until softened.
Add cubed potatoes and fry for a further two minutes.
Pour in stock and bring to the boil.
Lower the heat and simmer gently for 10-15 minutes or until potatoes are soft.
Remove from heat, add cream and blend until smooth.
Season with salt and freshly ground pepper, garnish with chives and serve immediately.
Garnish soup with crispy bacon bits or smoked salmon strips as an interesting alternative.
This is a dish with mild, relatively sweet flavours and thick in texture – you want a wine with some weight but also bright acidity to serve as a contrast. Think wooded Chenin Blanc or Chardonnay.