Easy Leek & Potato Soup for Two

If you fancy some nourishing soup but don't feel like cooking up a big pot, this recipe is for you. Creamy leek and potato soup for two is delicious, and so easy to make with just a few ingredients.  Sauté some onion, leek and potatoes in a knob of butter.  Add a few cups of chicken or vegetable stock and let the vegetables simmer until tender.  Process with a stick blender until silky smooth.  Stir in some cream and garnish with chopped chives.  That's all to it.  Enjoy the soup with crusty bread.

Serves 2

INGREDIENTS

• 1 knob of butter, about 1 tablespoon
• 1 small onion, chopped
• 1 leek (about 150g / 5½oz), white part only, sliced
• 2 medium potatoes (about 260g / 9oz) peeled and cut into cubes
• sea salt, to taste
• a sprinkling of freshly ground black pepper
• 2½ cups chicken or vegetable stock
• ¼ cup thickened/heavy cream
• 2 tablespoons chopped chives, for garnishing

*Save the green part of leek for stock, or for a scramble eggs recipe here.

METHOD

1. Melt butter in a medium saucepan over medium heat.  When it foams, add onion and leeks.  Sauté for 1 minute until they begin to soften.  Add potatoes.  Continue to sauté for another further minute.  Season with salt and pepper.
2. Add stock.  Bring to a boil, then reduce heat to low.  Cover the pan and let simmer for about 20 minutes or until the vegetables are tender.
3. Remove from heat and process with a stick blender to a smooth consistency (but avoid over-processing as the potatoes might become gluey).  Add extra stock or water if the soup is too thick.  Heat through gently .
4. Stir in cream.  Garnish with chopped chives.