This is the Scottish take on a leek and potato soup. As with the French Vichysoisse, it is delicious served hot or cold.
Equipment
Weighing scales
Measuring jug
Cast iron casserole
Stick blender
Preparation method
Heat the butter and oil in the casserole.
When it foams, add the potatoes and leeks and toss them in the butter until well coated.
Sprinkle with salt and a few grinds of pepper.
Cover and sweat on a gentle heat for 5 minutes or until the leeks begin to soften, making sure the leeks and potatoes don’t start taking on any colour.
Add the stock, milk and cream, bring to boiling point and then reduce the heat to a gentle simmer.
Simmer for 15-20 minutes or until the potatoes are soft.
Use a stick blender to make a very smooth, creamy soup.
Taste for seasoning and serve with a bread of your choice.
