250ml-300ml milk (depending on how thick you like the soup)
salt and pepper
small bunch parsley
2-4 tbsp cream or cream cheese (optional)
“This soup is great for batch cooking and freezing.”
What to do
Trim the leeks, removing the tough outer layer. Cut in half and wash under a running tap, holding the root end nearest to the tap, so any grit washes towards the open end. Drain then roughly chop.
Peel and roughly chop the potatoes and onion.
Melt the butter / heat the oil in a large pan and add the potatoes, onion and leeks. Cover the pan with a lid and sweat the vegetables over a low heat for 10 minutes or so until they’re soft, stirring occasionally making sure the vegetables don’t catch.
Add the stock, turn up the heat and bring to the boil. Once boiling, reduce the heat and leave to simmer for 15 minutes until the vegetables are cooked.
Meanwhile wash, dry, trim the parsley from any thick stalks and finely chop.
Remove the pan from the heat. Add the milk and puree the soup, making sure the soup doesn’t splash. Add the seasoning to taste.
Reheat the soup gently without boiling. Just before serving add the chopped parsley and the cream (if using).
