Of the winter soups, leek and potato is one of the most comforting and familiar – and Darina Allen’s makes the most of seasonal, local veg

Ingredients

50g butter
Butter

Butter

450g potatoes
Potato

, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
1 small onion
Onion

, cut the same size as the potatoes
450g white parts of leeks
Leeks

, sliced (save the green tops for another soup or stock)
850ml-1.2litres/1½-2pts light chicken
Chicken

or vegetable stock
142ml carton whipping cream
125ml full-fat milk

To finish

the white part of 1 leek
Leeks

a small knob of butter
finely chopped chives

Please see the 2nd Page for Directions