British Style Leek and Potato Soup – with Sour Cream Topping!

Wash and chop the leeks. Chop the onion, mince garlic and chop the spring onions for later use. Wash and chop potatoes into large chunks.

Heat the ghee over a medium heat in a large, heavy bottom pot. Add onions, leeks and a good pinch of salt. Saute until lightly softened, approximately 5 minutes. Add garlic and toss gently for about 30 seconds. Add potatoes and bay leaf and then add the stock. Bring to a rolling boil.

Turn heat down and leave to simmer until vegetables have softened. This will depend on the size of your potatoes but should take about 30 – 45 minutes.

Then, remove half of the soup and place it in another pan. Puree the remaining half (by putting it in a blender, or using an immersion blender) and then pour the chunky soup back into the puree and stir.

Crumble the stilton and divide between 6 serving bowls. Ladle soup into bowls. Top each bowl with a spoonful of sour cream and a small handful of the chopped spring onions.

Add a lemon twist if desired, and plenty of salt and pepper. Serve with a small wedge of light buttered toast.