INGREDIENTS

Makes 4 portions

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» 10 grams of unsalted butter

» 500 grams of potatoes

» 350 grams of leeks (roughly 3 medium sized ones)

» 1 - 2 vegetable stock cubes

» 750 ml of hot water

» 100 ml of double cream

» 0.5 tsp of sea salt

» A good sprinkle of white pepper

» 120 grams of chorizo

» Some spring onion for decoration

» Lightly toasted rye bread for dipping

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METHOD

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1. Prep the potatoes by peeling and cutting them into smaller pieces and slice the leeks into rings

2. Grab a large pot and beat the butter on high heat

3. Add in the potatoes and sear them for 2 minutes before adding in the leeks. Sear for another minute

4. Dissolve the vegetable stock cube(s) in 750 ml of hot water, and add this to the pot with the potatoes & leeks

5. Bring to a boil and pop a lid on the pot. Let the dish simmer for 15 minutes or until the vegetables have softened enough

6. Once the potatoes and leeks have softened up, transfer the contents of the pot to a blender, and blend until you have a smooth consistency

7. Put the blended soup back in the pot and add in the double cream. Bring to a boil

8. Add sea salt and white pepper and stir this in

9. Toast some rye bread and cut this into dipping friendly pieces

10. Slice up some spring onion to sprinkle on top of the soup before serving this - enjoy!