I first made this soup while living in Germany as I'd seen the recipe in a magazine there. I had intended freezing half of the soup as there was only my husband and myself to eat it. Sadly, it was so delicious that we ate it all.
Peel, wash and roughly cube the potatoes and place in chicken stock. Bring to boil and simmer for 25 minutes. (Don't worry if they fall apart as they are going to be blended). Check seasoning and add pepper/salt to taste. Cool slightly and then blend thoroughly. Finely slice the leek and return to cook for a further 15 minutes. Finally, when the leek has softened but remains whole, add the double cream and stir well. Check seasoning again and adjust if required. Serve with fresh crusty bread.
Stock cubes and boiling water work just as well if you don't want to make your own stock. Once the cream has been added be careful not to boil the soup as this will spoil the flavour. It can be frozen if you want to do this.
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