WINTER LEEK AND POTATO SOUP RECIPES

Steps:

• In a large stock pot, cook leeks, onion, garlic, and ¼ cup of water over medium 10 minutes or until leeks and onion are tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
• Add potatoes, 3½ cups broth, the bay leaf, and thyme to stock pot. Bring to boiling; then reduce heat. Simmer over medium 10 minutes, until potatoes are tender.
• Remove bay leaf and thyme. Add the milk, vinegar, and nutritional yeast. Using a hand blender, or carefully transferring soup to a blender in batches, blend to a creamy texture. Add additional stock to thin to desired consistency. Return soup to pot if necessary. Heat over medium until warmed through.
• Season with salt and pepper to taste. Garnish with parsley and chestnuts just before serving.

Steps:

• Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
• Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
• Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
• Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
• Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
• To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
• Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
• Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.