• 50g butter
  • 2 leeks, trimmed and sliced
  • 2 garlic cloves, crushed
  • 4 medium potatoes (500g), peeled and diced
  • 3 cups liquid vegetable or chicken stock
  • ¼ cup sour cream or crème fraiche
  • 2 rashers streaky bacon, cooked (optional)
  • 1 Tbsp chopped chives
  1. Heat the butter in a large saucepan and sauté the leeks and garlic until very soft. Add the potatoes and stock to the saucepan and simmer for 30-40 minutes.
  2. Remove from heat. When cooled, pour into a food processor or blender and blend until smooth. Season with salt and ground white pepper.
  3. Return to heat and heat gently until piping hot. Pour into bowls. Finish with a dollop of sour cream or crème fraiche and a sprinkle of diced streaky bacon (if using) and chopped chives.

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