Chunky leek & potato soup

Step by Step

Step 1

Heat the oil in a large saucepan. Add the onions, leeks and a splash of water, then cook over a gentle heat for 4-5 minutes until softened. Add the garlic and cook for 1 minute more.

Step 2

Stir in the potatoes and stock, season, then cover and simmer for 20 minutes, or until the vegetables are tender.

Step 3

Remove ½ the soup and set aside. Add the crème fraîche to the pan and, using a handheld blender, purée until smooth. Pour the reserved soup back into the pan and reheat if needed. Season well to taste. Ladle into bowls, sprinkle over the chives and serve.