This is a firm favourite in my family. Squishy and Noony aren’t too bothered with it, but the rest will happily consume this by the bucketful. It’s a rich, creamy soup (and not too calorific). Perfect for a winter lunch.
- Knob of Butter
- 1 tbsp olive oil
- 2 Large Leeks, washed, trimmed and chopped
- 1 Large onion, sliced
- 3 Medium-Large Potatoes, peeled and cubed
- 1/2 tsp freshly ground nutmeg
- 1 tsp mild curry powder
- 1 tsp sugar
- 1 pint chicken stock
- 1 pint milk
- Sea Salt and Freshly Ground Black Pepper
Heat the butter and oil in a large heavy based pot. When the butter starts to bubble add the onion and leek and saute for 7-8 minutes until soft.
Add the potatoes, nutmeg and curry powder. Stir to mix and cook for 2 minutes. Add the chicken stock, milk and sugar and season. Bring to the boil, then recover and reduce the heat. Simmer for 25 minutes then use a hand blender to produce a thick, smooth soup. Serve with warm crusty bread.