4 to 5 leeks roughly chopped
3 small potatoes
2 bay leaves
garlic to taste
splash of white wine vinegar
seasoning to taste
1.25L of vegetable stock
0.25L of white wine
Very gently sautée chopped leeks and garlic in butter. Make sure that your garlic doesn't brown. Peel and chop 3 small poatoes into small cubes. Then once your leeks are translucent and softened add a splash of vinegar. Add your potatoes and your stock and white wine. Pop in two bay leaves and season with a little salt [the stock will already have added salt] and freshly ground black pepper. Leave to simmer for about 1/2 hr or until the potato is well cooked.
Now Niall and I have a difference of opinion when it comes to consistency so here the leek soup diverges along parallel lines. Niall likes his soup chunky. Therefore, at this point I fish out the bay leaves, finish the soup with a bit of light cream and pop his half into another pan to eat [or cool for storage].
Then I blitz the other half of the soup using a wand blender until it has a puree-like consistency, with the odd small bit left in it. I don't like it ultra smooth like a velouté. It needs to have a bit of texture as it isn't a 'posh' soup.
For lunch yesterday we each had a bowl of 'our' soup with a fresh baguette bought from the excellent bakery in Grand Pressigny -- we'd driven over in the morning to buy birdseed. The rest of the soup has been popped into the freezer and we'll definitely be having a bowl this coming Thursday on St David's Day.