Manu's French Kitchen- Soupe vinchyssoise

Soupe vinchyssoise

Leek and Potato Soup

50g unsalted butter

300g desiree potato's, peeled, halved, and thinly sliced

2 leeks, white part only, halved and thinly sliced

1 litre water

1 spring thyme

1 bay leaf

100g creme fraiche, plus extra to serve

sea salt and freshly ground white pepper

finely chopped chives and crusty bread to serve

1.  Melt the butter in a heavey based saucepan over low heat. When the butter starts to foam, add the potato and cook for 5 minutes - you don't want it to take any colour. Add the leek and stir for another 3 minutes or until just wilted. Add the water, then increase the heat to high and bring to the boil. Add the thyme and bay leaf. Simmer for 20 minutes or until the potato is tender when pierced with a knife. remove thyme and bay leaf.

2. Puree the soup in a blender until smooth. Leave the soup in the blender and leave to stand until just warm. Add the creme fraiche and blend again until well combined. Season to taste with salt and pepper, serve or refrigerate until cool

3.  To serve, divide among bowls, then scatter with chives. serve with crusty bread alongside, topped with a spoonful of creme fraiche

serves 4