SERVES 4-6
-50g/2oz/1|4 cup unsalted (sweet) butter or 50ml/3 1|2 tbsp olive oil;
-450g/1lb leeks, white parts only, sliced;
-3 large shallots, sliced;
-250g/9oz floury potatoes (such as Maris Piper), peeled and cut into chunks;
-1 litre/1 3|4 pints/4 cups light chiken stock or water;
-a little lemon juice (optional);
-sea salt and ground black pepper;
-fresh chives, to garnish.
1. Heat the butter or oil in a heavy pan. Add the leeks and shallots, cover and cook gently for 15-20 minutes until soft but not browned.
2. Add the potato chunks to the pan and cook, uncovered, for a few minutes, stirring occasionally.
3. Stir in the chiken stock or water, 50ml/1tsp sea salt and ground pepper to taste. Bring to the boil, reduce the heat and partly cover the pan. Simmer until the potatoes are soft.
4. Allow to cool and then process the soup until smooth in a food processor or blender. Pour the soup into a bowl and stir in the cream. Season to taste.
5. Chill the soup for at least 4hours or until it is very cold. Taste the chilled soup to see if it requires seasoning and add to taste. You can also add a squeeze of lemon juice, if required. Then pour the soup into bowls and garnish with chives.
Nutritional info per portion: Energy 362 kcal/1494 kj; Protein 3g; Carbohydrate 11.1g of which sugar 4g, Fat 34.2g of which saturate 21.2g, Cholesterol 86mg, Calcium 51mg, Fibre 2.3g, Sodium 68mg.