Method
Place a large saucepan over a medium heat. Add the oil and butter. Once the butter begins to foam, add the onion, leek and potato. Give everything a stir with a wooden spoon before covering with some butter or parchment paper. Cover with a lid, reduce the heat to low and allow the vegetables to sweat for about 15 minutes. Remove the cover and using a sharp knife, slice through a cube of potato. If there is a slight resistance, season well and add the warm stock. Bring to a boil and reduce to a simmer for 5 minutes. Next add the milk and cream and check for seasoning. Warm through for a few minutes. Remove the saucepan from the heat a using a handheld blender, puree.
Pour into warm bowls and garnish with a sprinkle of chives and a teaspoon of pesto swirl around.
Enjoy with freshly baked bread & Irish butter
Ingredients – Serves 12-14
- 3 tablespoon oil
- Good knob butter
- 2 large onions diced
- 700g Leeks trimmed & sliced thinly, white part only washed(better to weigh as leeks can be all different sizes if using organic or home grown).
- 600g Potato’s, skins removed and cubed (if you can, a dry potato such as golden wonders or queens is better but any potato is good)
- Seasoning
- 1200ml chicken or vegetable stock – I used turkey stock.
- 200ml whole milk
- 200ml fresh cream
Garnish
- Chives finely sliced
- Pesto