This popular soup is sometimes called 'Vichyssoise' on menus. It is very easy to make and you don't have to be too exact about the proportion of leeks and potatoes that you use. Although many recipes include cream, it can be made with milk, or just stock. It is a cheap recipe to make, using British vegetables that are in season in the autumn and winter.
Peel and chop the potato into small 2cm chunks.
Top and tail the leeks, and discard the outer layer and wash. Slice widthways into 1cm pieces.
Wash the leek slices and drain well in the colander.
Peel and finely chop the onion.
Pour 750ml boilng water into the measuring jug, crumble in the stock cube and stir to dissolve.
Place the oil in the saucepan and add the onion. Place over a low heat and cook the onion gently until it starts to soften. This will take about 5 minutes.
Add the leeks and continue cooking gently for a further 5 minutes, stirring occasionally to ensure that the leeks don't stick to the bottom of the pan.
Add the stock and potatoes, bring to the boil and then reduce the heat to a gentle simmer (small bubbles). Place the lid on the saucepan and simmer for about 15 minutes until the potatoes are soft.
Stir in the milk, then ladle a third of the soup into a blender.
Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl.
Repeat until all the soup is blended.
Add ground black pepper to taste (if using).
Return the soup to the saucepan and reheat to serve.
Wash, then snip the chives, if using, and sprinkle on the surface when the soup is ladled into bowls.
