Marg's Famous Leek and Potato Soup Recipe

I have fond memories of eating this soup while helping on the farm during cold, late-Autumn afternoons when I was younger. Marg, my Grandma, would always have something nice for the workers to eat at lunchtime and this, paired with some chunky white bread smothered in butter, was always one of my favourites! This recipe should be enough for 6 portions.

The Ingredients

50g of butter

450g of maris piper potatoes cut into bite-sized chunks

2 brown onions, finely diced

2 leeks finely sliced 

1.2 litres of chicken stock (boil up the carcass from Sunday's roast if you can)

150ml of single cream

Sea salt

White pepper

The Method

Melt the butter in the pan then add the diced onions, sliced leeks and potatoes. Gently cook them until the leeks go soft and the onions go golden brown.

Add the stock and bring to the boil, seasoning with sea salt and generous amounts of white pepper and simmer for 10-15 minutes until the potatoes are cooked through.

Once ready, blitz it all with a blender until smooth (if a few chunks of spud are left, that's fine). 

Leave to cool slightly before adding the cream! You can add more water if it's a little too thick.