Cream of leek & potato soup

Gwen Denmark: Member of public

Ingredients: serves 4


Method:

  1. Melt the butter in a saucepan, add the leeks and sauté for a few minutes.
  2. Pour in the stock and bring to the boil.
  3. Add the chopped potato and peas. Season well.
  4. Simmer for 10 minutes and leave to cool slightly.
  5. Liquidise the soup and return to the pan.
  6. Add the paprika and bring back to the boil. Take off the heat and stir in the crème fraîche.

To serve:

Serve with crispy rolls.

Recipe tips:

Potatoes are best kept in a cool dark place - light and heat will cause them to go green and sprout.