Published Thursday, 03 September, 2009 by KirstyLouise
Finely chop onion and slice leeks in semi circular shapes
Add half a tablespoon of butter/marg to a warm pot and melt.To this add leeks and onion and saute until soft (keep stiring we dont want it to stick)
Wash (but DONT peal, this give a rustic taste and texture) potatoes and slice into circular slices (approx half a cm thick)
Use boiling water to make up your stock( according to packet) and fill up pot so that all ingredients are just covered and no more. Stir and leave to boil until potatoes are soft.
Remove from heat and add about 300ml of Double cream. Stir in and thenmash soup with a potato masher to your desired texture.Return to heat for 10 minutes making sure not to burn.
Remove and allow to cool and rest a little before serving even if it means reheating
This soup also tastes amazing cold :)
Remove from heat