Leek and Potato Soup

Leek and potato soup is great comfort food now the evenings are long and it's cold out. The combination of milk and cream in this recipe means this soup is not too rich, but retains a lovely creamy texture. You could jazz things up a bit by garnishing with some fresh chives, but I didn't bother. 

Ingredients:

2 leeks
340g / ¾ lb potatoes
1 onion
3 garlic cloves
570ml / 1 pint stock
1 bay leaf
1 tsp dried thyme
salt and black pepper
100ml / 3 ½ fl oz milk
100ml / 3 ½ fl oz double cream

Instructions:

1. Slice leeks into thin rounds, chop onion and garlic, and fry all together in a pan in butter/oil.

2. Meanwhile, peel potatoes and cut into chunks.

3. Once the onion has softened, add the potatoes along with the bay leaf and thyme, and season.

4. Add stock and bring to the boil.

 5. Once the potatoes are cooked, add the milk and cream and heat, being careful not to boil the soup. Season as desired and serve.