Potato & Leek Soup

Ingredients:

Potato & Leek Soup:

• 500g potatoes (peeled and diced)
• 1 onion (peeled and chopped)
• 1 large leek
• 1 bay leaf
• 1 clove of garlic
• White peppercorns
• 750ml vegetable stock
• 25g flour
• 250ml Anchor Dessert & Cooking Cream

Method

Potato & Leek Soup:

• Put all ingredients except for the flour, butter, and Anchor Dessert & Cooking Cream into a large pot. Bring to a boil, skim and let simmer for 45 minutes.
• Melt the butter in a pan until foaming and then stir in the flour. Cook the roux on low heat for a couple of minutes, until a light golden colour. Whisk the roux into the soup and let simmer for another 30 minutes.
• Blend the mixture with an immersion blender until smooth. Strain the soup through a sieve and check the consistency - reduce further if necessary. 
• Add the Anchor Dessert & Cooking Cream, bring back to a boil and season with salt and freshly ground white pepper to taste.

Assembly:

• Serve in bowls with a pour of Anchor Dessert & Cooking Cream and some warm pieces of multi-grain baguette.