I make the lazy version of this – there’s less prep and using potatoes with the skin left on is healthier with more iron, potassium and fibre.
This needs to be made fresh – it won’t freeze well. A batch will keep in the fridge for a day or two.
1 tbsp butter
1 tbsp vegetable oil
4 leeks – topped and tailed, sliced
400g potatoes, washed and gently srubbed – chop into small chunks; I used small ones as that’s what I had in the fridge, but use whatever sort you’ve got to hand
2 cups vegetable stock
Optional – a tbsp per serve of single or double cream
- Heat the butter and oil in a large saucepan
- Throw in the leeks and cook until softened
- Put in the potatoes and vegetable stock. Bring to boil and then reduce heat to simmer gently for 15 minutes or so. You’ll want to test to make sure the potatoes are cooked through but not mushy.
- Serve with a dollop of cream and lots of black pepper.
Great with some fresh bread.