A hearty soup that can be served both hot and cold.
- 4-6 Leeks
- A large white onion
- About 2 tablespoons of margarine
- 900ml - 1 litre carton of low sodium chicken broth
- 500ml 33% cream (whipping cream)
- 2 large potatoes
Thoroughly wash the leeks. To remove grit I cut the slices and fan them out in the water.
Cut the leeks up to the pale green part and put them in the pan.
Chop the onion and add it to the pan.
Add the margarine and cook until the leeks and onions are translucent.
Chop the potatoes into cubes and add them, and the broth, to the pan.
Bring the contents of the pan to the boil, then lower the heat and cook until the potatoes are soft.
Remove from the heat and either use a stick blender to blend the soup, or let it cool down and put the soup into a blender. Do NOT blend the mixture when it's hot it is dangerous.
Add cream and stir in, warm and serve with croutons, garlic bread or crusty bread.