Potato and leek soup

Our beautiful Vulcan Magnolia in the front garden is in bloom.  Vivid purple flowers on bare branches ....a glorious reminder that spring is just around the corner.  Hooray!!  But the harsh reality is Melbourne in August it's still frightfully cold.  Well, you can seek much- needed succour by making a creamy leek and potato soup using your delicious homemade chicken stock.

I was quite lucky the other day, visiting  Healesville, ostensibly to go to the sanctuary with my little darlings, and stumbled across their monthly farmers' market.  Of course,  I bought beautiful organic leeks and potatoes.  This recipe is adapted from Stephanie Alexander's original Cook's Companion.  Serves 4.

30g butter
2 tbs olice oil
3 large leeks, washed and sliced
3 medium potatoes, peeled and cut into medium sized cubes
1 large onion
1 stalk celery
2 cloves garlic
500ml chicken stock
1 bay leaf
2 sprigs parsley
2 sprigs thyme
2 tbs finely chopped parsley
1 tbs chopped chives
salt and pepper, to taste

Heat  butter and oil on medium heat till melted in  a medium sized saucepan.  Add vegetables and garlic and saute for 5 mins.  Lovwer heat and cover till leeks have softened, making sure to stir from time to time, about 10 mins.  Tie bay, parsley and thyme with kitchen string (effectively making a bouquet garni) and add to concoction along with stock and enough water to barely cover.  Simmer for about 20 minutes till potatoes are tender.

Remove herbs and puree/blend soup .  Season well.  Reheat to boiling point, when ready to serve, and scatter with herbs.  This soup is so creamy that the addition of  cream is superfluous.  But, if you must.....

TIP: Wash leeks by cutting in haf legnthwise , keep attached to root end and fan leaves under cold running water like a pack of cards.  Cut about 2cms off the the green tops of the leeks for this recipe.