شوربة الكراث والبطاطس

Ingredients

• 13 large leeks (white and pale green parts only), sliced and well washed
• 2About 750g (1.5 lb) potatoes (floury variety like Maris Piper or King Edward), peeled and diced
• 31 medium onion, finely chopped
• 42 garlic cloves, crushed (optional)
• 550g (3½ tbsp) unsalted butter
• 61 litre (4 cups) good-quality vegetable or chicken stock
• 7150ml (⅔ cup) double cream or crème fraîche (optional, for extra richness)
• 8Salt and freshly ground white or black pepper
• 9Fresh chives (to garnish)
• 10Crusty bread or rolls (to serve)

Instructions

1. 1Melt the butter in a large saucepan over medium heat. Add the onion and leeks and cook gently for 8–10 minutes, stirring occasionally, until softened but not browned.
2. 2Add the garlic (if using) and potatoes. Stir to combine.
3. 3Pour in the stock, bring to a boil, then reduce heat and simmer for 20–25 minutes until the potatoes are completely tender.
4. 4Remove from heat. Use a hand blender or transfer to a blender and blend until smooth and velvety. For a slightly chunky version, blend only half the soup.
5. 5Stir in the cream or crème fraîche (if using). Return to low heat and warm through gently — do not boil. Season generously with salt and pepper.
6. 6Serve hot in warmed bowls. Drizzle with a little extra cream, scatter chopped fresh chives on top, and serve with crusty bread.
7. 7Tip: This soup freezes very well — leave out the cream before freezing and add it when reheating.