This is the soup known as 'vichyssoise' and it's sometimes served cold, although I prefer it hot. It's also a North-East tradition on the evening of the leek show.

Ingredients

leeks, 200g

potatoes, 400g

butter 40g or olive oil 20ml

water or stock (chicken is traditional)

500ml

cream or vegan alternative, 100ml

Peel and chop the potatoes, trim off any dried or discoloured leaves from the leeks and the bottom half centimetre or so with the roots, then cut lengthwise from outside to centre, open out and rinse under a running tap to remove the soil (take particular care if you haven't prepared leeks before, the soil is surprisingly widespread).

Slice the leeks thinly and fry in a large pan on a medium heat in the butter/oil for 5 - 10 minutes until soft, add the potatoes, water/stock and simmer for about 20 minutes or until the potatoes start to disintegrate. Stir in the cream or vegan alternative, season with salt and pepper and serve.

Serves 1 - 2

vegan/vegetarian/non-vegetarian, gluten-free, low GI

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