Recipe: Leek and Potato Soup

1- Heat up the butter in a thick bottom pot. Then add the leek.

2- Cover and allow to gently sweat off the finely sliced leek for 5-6 minutes.

Afterwards add the potatoes.

3- Add the water and bring to the boil. Season well with salt and pepper and plunge your little muslin parcel in the liquid.

4- Gently simmer for 35 minutes.

5- Take the muslin out and blitz your soup until smooth. Then, slowly add the cream while mixing to incorporate it.

Here I serve my soup with some croutons and some grated Gruyère cheese. This is an idea of garnish, up to you to garnish your soup as you wish.