When I make this, I play it by ear in terms of the amount of leeks and potatoes. When blending the soup, leave some out so that there is some texture, unless you like it really smooth. We use the Knorr chicken cubes for chicken stock. If you prefer the soup less rich, you can use a little milk instead of cream. This is a recipe you can play around with to suit your taste.
Ingredients: 3 medium-sized leeks 1 medium-sized onion 3 Tablespoons butter 4 medium-sized potatoes 4 cups chicken stock 1 to 2 cups cream salt and white pepper chopped watercress or chives
Mince the white part of the leeks and onion. Stir and saute them for 3 minutes in the butter. Peel potatoes and slice very fine. Add potatoes and chicken stock to leeks and onion. Simmer the vegetables, covered, for 15 minutes or until tender. Put them in a blender until smooth. Add cream, salt and pepper, and watercress or chives.
