Soup Season Kick Off! Leek & Potato w/ Crispy Potato Skins

Ingredients: (makes about 4 bowls)

• 1lLarge potato peeled (but keep the skin!) and roughly chopped

• 1 large leek (white and light green parts sliced, green part discarded)

• 1 large handful of chopped greens (I used watercress!)

• 2-4 tablespoons of butter (whatever you feel comfortable with)

• 1 veg stock cube

• Boiling water

• A splash of double cream (creme fraiche if you’re a pussy)

• Frying oil (rapeseed is good)

Throw the potato chunks and sliced leeks into a large pot. Keep a small amount of the sliced leeks aside for frying. Toss in the butter and melt the butter with the leek and potato until melted. Cover with boiling water, throw in the stock cube, the chopped greens, and stir well. Simmer covered until the potatoes are really soft and mash up when you press on one with a spoon.

While the soup is boiling, heat up some oil very hot in a frying pan and add the saved leeks and potato skins. Fry until very crispy. Remove, drain on to some paper towel and sprinkle with some good salt.

When the potatoes are super soft, blitz up the entire soup either using an immersion blender or by transferring carefully to a standing blender or food processor. Blitz into super smooth and return to the pot.

Stir in some double cream and add salt and pepper to taste.

To serve, top with the crispy leeks and potato skins and enjoy!