Leek and Potato Soup in 2 easy steps! (Classic vichyssoise)

This classic recipe for the delicious Leek and Potato Soup, very simple to make and very tasty. 
Make a double batch and freeze half for later. Also the chilled version of this soup is a classic vichyssoise. Enjoy!

Ingredients:
55g butter
One onion, chopped
3 leeks, sliced
225g potatoes cut into cubes (2cmx2cm)
850ml vegetable stock
150ml sour cream
Salt & pepper
Fresh parsley, to garnish
Crusty ciabatta bread, to serve with.

Step one:
Melt the butter in a large saucepan over a medium heat, add the onion, leeks and potatoes.
Then sauté gently for 2-3 minutes, until soft but not brown. Pour in the stock, bring to the boil, and then reduce the heat and simmer, covered for 15 minutes.

Step two:
Remove from the heat and liquidize the soup in the saucepan using a hand blender or whisk until smooth. Season to taste with salt and pepper and serve in warmed bowls. Swirl with sour cream, garnish with parsley and serve with crusty bread.

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