Leek and Potato Velouté

Instructions

1. 1

   Heat butter and olive oil in a large pot over medium heat, then add the sliced leeks and sauté gently for 5-7 minutes, stirring occasionally, until they become soft and translucent without browning.

   Tip: Keep the heat moderate to avoid caramelising the leeks, as you want their delicate flavour to shine through.

2. 2

   Add the cubed potatoes to the pot and stir well to coat with the butter mixture, cooking for 2 minutes.

3. 3

   Pour in the vegetable stock and add the bay leaf and thyme sprigs, bringing the mixture to a gentle boil.

   Tip: Once boiling, reduce the heat and simmer for 18-20 minutes until the potatoes are completely tender and easily pierced with a fork.

4. 4

   Remove the bay leaf and thyme sprigs, then use an immersion blender to puree the soup until completely smooth and silky.

   Tip: For an ultra-smooth texture, work the blender in pulses rather than continuous motion to avoid overheating the soup.

5. 5

   Stir in the heavy cream and season with sea salt, white pepper, and a pinch of nutmeg, adjusting to your taste preference.

   Tip: Taste as you season—you can always add more salt, but you cannot remove it.

6. 6

   Gently reheat the velouté over low heat for 2-3 minutes, stirring occasionally, but do not allow it to boil once the cream has been added.

   Tip: A gentle simmer maintains the delicate flavour and prevents the cream from separating.

7. 7

   Ladle the soup into warm bowls and garnish with fresh thyme leaves, a swirl of cream, and freshly ground pepper if desired.