Leek and potato soup with cream

Wash, peel and prepare the vegetables before starting. Mince the washed leek and set aside in a clean container.

Cut the potatoes in quarters, into small chunks, and keep them in cold water.

Over low to medium heat, melt the butter in a stock pot until a bit foamy.

Add the leeks and sweat them on very low heat, stirring so the butter coats them and without colouring, until translucent and glazed; a few minutes.

Pour in the vegetable stock and water and raise the heat; add the drained potatoes.

Add rock salt, not too much; cover and cook gently over medium heat until the potatoes are cooked, about 25 minutes, testing with a fork.

Take off the heat and blend with a hand blender until every bit of potato is broken down.

Clean the pan and pass the soup through a sieve, working it with a spoon, to remove the unwanted bits.

Return to medium-high heat and bring back to the boil; add the double cream, and turn the heat off as the first bubbles appear.

Season with a tiny bit of black pepper only now.

Serve in bowls with freshly made croutons on top; parsley to decorate.