This is one of the all time classic soups for good reason. My recipe is a slight twist on the traditional method of sweating the vegetables at the beginning as I opt to fry them to really bring those caramelised flavours through.
3 leeks, cleaned and thickly sliced
1 red onion, thinly sliced
5 cloves of garlic, thinly sliced
2 medium potatoes, cut into 1cm cubes
400ml vegetable stock
400ml chicken stock
350ml whole milk
Melt the butter in a saucepan over a medium heat and then add the leeks, onion, garlic and potatoes. Add a good crack of black pepper and salt. Fry the vegetables for 10 to 15 minutes until they’re softened and lightly browned.
Next add the two stocks and the milk and bring to a boil. Simmer for 20 minutes. The milk will make the soup prone to boil over so make sure you keep an eye on it.
Taste the soup and adjust the seasoning. If everything’s to your liking it’s time to blitz the soup using a hand blender or food processor.
Pour the soup back into the saucepan to give it a final heat through and serve with warm crusty bread.