PHOTO: SIMON LAMBERT Few soups are as dependable as potato and leek. Made from humble ingredients and requiring little more than a saucepan and a little patience, it’s the sort of meal that feels right at home on a cold evening. A scattering of fresh dill at the end adds a gentle lift without overpowering the sweet leeks and creamy potatoes. Serves 4-6 Prep time 15 min Cook time 35 min Skill Easy Ingredients 2 Tbsp olive oil 2 leeks, washed well and finely sliced 750g floury potatoes, peeled and diced 1 litre chicken or vegetable stock 1 bay leaf 2-3 Tbsp fresh dill, finely chopped 100ml cream (optional) Sea salt and freshly ground black pepper Method Heat the olive oil in a large saucepan over medium heat. Add the leeks and cook gently for 8-10 minutes until softened and sweet but not coloured. Add the potatoes, stock and bay leaf. Bring to a simmer, then reduce the heat and cook for 20-25 minutes, or until the potatoes are very tender. Remove the bay leaf and blend the soup using a stick blender until smooth. Stir through the cream, if using, and season well with salt and pepper. Add the chopped dill and stir through just before serving. If the soup is too thick, loosen with a little extra stock or hot water. Ladle into warm bowls and finish with extra dill and a drizzle of cream or olive oil.
