Homegrown Leek & Potato Soup

After a super busy week in London visiting various trade events from Decorex to Focus, I arrived back in Dorset on Friday full of design and interiors inspiration, which I can't wait to share with you over the coming weeks. To help wind down from such a hectic week and also to make the most of our current rustic lifestyle (the move back to London is now iminent with Courtyard Cottage under offer and due to exchange soon), we spent the weekend taking Coco on long coastal walks, blackberry picking in the woods and cooking at home with things that we have grown in the garden. The first recipe I'm going to share with you is an old classic and one of my favourites from Delia Smith;  Leek and potato soup, delicious served warm with crusty bread or cold as Vichyssoise.

Leek, Onion & Potato Soup

(Serves 4-6 people)

4 large leeks (I used a lot more as was finishing up our garden crop!)

2 medium potatoes, peeled and diced

1 medium onion, chopped small

2 oz butter (you can half this if too much)

1.5 pints light chicken stock or water (850 ml)

10 fl oz milk (275 ml)

salt and freshly milled black pepper

To serve: Snipped chives or chopped parsley on top of a splodge of cream or creme fraiche.

• Trim tops and roots of leeks, discarding the tough outer layer. Split in half lengthways and slice them up quite finely, wash thoroughly and drain well. 
• Melt butter in a large saucepan, add the leeks, potatoes and onion stirring them around with a wooden spoon so they get a good coating of butter. Season with salt and pepper then cover and let them sweat over a low heat for about 15 minutes.
• Add stock, salt and pepper, and milk, bring to simmering point, put the lid back on and let it simmer for another 20 minutes or until the vegetables are soft. Keep the heat low so the milk doesn't boil over.
• Allow to cool and blend or press through a sieve. 

It's so simple and delicious - I usually add a bit more water or milk when I'm re-heating to serve as it can be very thick - it depends on your taste though - enjoy!

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