Leek and Potato Soup

Rinse the leeks under running water, slicing them lengthwise to wash out any grit between the layers, then cut the white and light green parts into rings about 0.5 cm thick. Peel the potatoes and cut into 1.5-2 cm cubes. Finely chop the spring onion separately — it will be used for serving.

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the leeks and cook, stirring often, for 7-8 minutes, until soft and translucent, without letting them brown.

Add the potatoes, stir to coat them in the butter, and cook together for 1-2 minutes. Pour in the stock and bring to a boil over high heat.

Reduce the heat to low, cover the pan with a lid, and simmer for 20-22 minutes, until the potatoes are completely tender and mash easily with a fork.

Remove the pan from the heat. Blend the soup with an immersion blender right in the pan until smooth and free of lumps (or blend in batches in a stand blender and return to the pan).

Return the soup to low heat, stir in the cream, and season with salt and pepper to taste. Warm through for 2-3 minutes, stirring, without letting it come to a boil.

Ladle the soup into warm bowls, sprinkle with chopped spring onion, and serve hot.