By Lani

4 leeks, white part only

30g butter

3 floury potatoes, chopped

3 cups vegetable stock

1 cup milk

¼ teaspoon ground nutmeg

Cream and chopped fresh spring onions, to garnish

 

Wash the leeks thoroughly before use – slice them down their length but without cutting off the root, so they still hold together. Then rinse under running water to get rid of any grit hidden in the layers. Now chop well. Heat the butter in a large heavy-based pan. Add the leek and cook for 3-4 minutes, stirring frequently, until softened. Add the potato and stock. Bring slowly to the boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.

Cool the mixture slightly then transfer to a blender or food processor and puree in batches. Return to the pan, stir in the milk and nutmeg, and season well with salt and cracked black pepper. Reheat gently and serve garnished with a swirl of cream and a scattering of spring onion.