- Preparation
- 15 min
- Cooking
- 30 min
- Chilling / resting
- None
- At service
- 10 min reheating
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 2 whole leeks
- 350 g potatoes
- 25 g butter
- 750 ml vegetable stock
- 50 ml double cream
- 1 small bunch chives
- salt and black pepper
Method
- Wash and slice leeks. Soften in butter for 10 minutes without colouring.
- Add peeled diced potatoes and stock. Simmer 20 minutes until tender, then blend with a stick blender.
- Stir in cream, season and reheat gently. Finish with chopped chives.
Make ahead
Make the day before, cool promptly and refrigerate. Reheat once until steaming throughout.
Ingredient notes & kitchen guidance
Ingredients include: Milk. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.