1medium potato peeled & cubed roughly (if you want a really thick soupadd 2 potatoes, but this is a nice consistency!)
4cups/ 950 ml of vegetable stock
1.5cups/ 350 ml milk
1medium onion chopped
2Carrots chopped *** if you want a more 'orange' colouradd 2 or 3 more carrots.
Salt & pepper to taste.at the end
In the large pan you will use for the soup, saute the onion, leeks and garlic until soft. Please do NOT burn or brown the leeks etc as they will turn bitter. Then add everything except the milk to the pan and cook until potato and vegetables are soft and cooked through.
*** To clean leeks, Cut the top and bottom off, then run a sharp knife length ways down the whole leek, cutting 3/4 deep through the leek. Then run under a tap and wash any soil away, in between the layers.
Transfer everything to a blender and puree, then return to the stove and add your milk and bring to a gentle simmer.
****** Please note, it is at this point you may freeze the soup once cooled down, BEFORE you add the milk. When ready to serve, defrost, add to pan then follow on at STEP 2. It freezes really good.
Once brought back to simmer, add 1 tablespoon butter (to give it a nice shine), salt & pepper to season. Taste the soup first before you add the seasoning!
Optional for a nice finishing touch:
In a small pan, fry (no oil) some chorizo cubes or bacon until crispy for sprinkling on the top, and swirl some sour cream if you like.
Serve the soup with some nice Homemade Soft Rolls or a great Garlic & Parmesan Share n Tear Bread ahhhhh. !