Cook Time 40 minutes
Servings 4 - 6
2 tbs extra virgin olive oil
1 leek, white part only, chopped
1 onion, chopped
500g potatoes, peeled and cut in four
800 ml chicken stock or vegetable stock
200 ml milk
Pinch of nutmeg
Salt and white pepper
Justine cooks up a delicious potato soup
Heat oil in a large pot and cook the leek and onions for 5-6 minutes over a medium. Stir continuously to ensure they do not colour. Now add the potatoes and coat in the onion mixture. Cook for another 5 minutes before adding the stock, salt and pepper. Bring to the boil before turning down and simmering for 30 minutes. Once cooked, blend until very smooth and add the cream.
Serve as is or with a poached egg and crispy fried sage.