4 leeks, chopped
4 large potatoes, cubed
1tbsp vegetable oil
800ml chicken or vegetable stock
300ml single cream
Pinch of grated nutmeg
1, Sweat 4 chopped leeks and 4 large cubed potatoes in 1tbsp vegetable oil for 10 mins, stirring occasionally until softened but not browned.
2, Add 800ml chicken or vegetable stock, cover and simmer for 15 mins. Season to taste and leave to cool slightly.
3, Liquidise soup until smooth. Return to pan, stir through 300ml single cream and pinch of grated nutmeg. Reheat gently.
4 Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons.