POTATO AND LEEK SOUP

This soup can of course be served hot, or even cold as Vichyssoise. In the case of the latter, omit the cheeses. Be careful not to use a darkercoloured chicken or vegetable stock as this will discolour the soup.

Serves 4–6

         1kg leeks

         15g butter

         1 tablespoon olive oil

         500g potatoes, peeled and cut into 1cm dice

         1.5 litres chicken stock

         ¾ cup cream

         ½ cup grated tasty cheese

         2 tablespoons freshly grated parmesan

         salt and white pepper

         ¼ cup sour cream

         1½ tablespoons snipped chives

Remove the green section from the leeks and discard. Wash the leeks well and cut into 1cm dice.

Melt the butter with the oil in a large saucepan over medium–low heat and add the vegetables, stirring to coat. Place the lid on the pan and cook over low heat for 5 minutes, stirring occasionally so the vegetables do not catch.

Add the stock and bring to the boil. Reduce heat and simmer until the potatoes are very tender. Remove from the heat, then purée the mixture with a stick blender.

Stir in the cream, cheese and parmesan. Add salt and white pepper to taste. Reheat to piping hot but do not boil. Serve each bowlful with a teaspoon of sour cream and a sprinkling of snipped chives.