Ingredients

• 1kg/2lb 4oz leeks, white part only, soaked to remove grit, then finely sliced
• 500g/1lb 2oz large potatoes, peeled and thinly sliced
• 85g/3oz butter
• 2 litres/3½ pints chicken stock
• 1 bunch fresh herbs, tied
• 284ml carton single cream
• 1 bunch chives, to serve

Method

1. Slice the leeks and throw away the green parts or use them for stock. Soak the white part to remove grit, then slice finely.
2. Peel the potatoes and slice thinly.
3. Melt the butter in a large pan with a lid. Add the leeks and sweat for 5 minutes covered. Add the potatoes and heat through, then add the stock, seasoning and the bunch of herbs. Bring to the boil and simmer for 35 minutes. Discard herbs.
4. Drain into a colander set over a bowl. You will not need all the cooking water, but you will need about 500ml/18fl oz.
5. Purée the vegetables in a processor or liquidiser. Return to the pan and add the 500ml of cooking water plus the cream and more water if it seems too thick. Serve with chives.

Notes