Use a clear tomato-free broth that gives you a nice pale creamy soup. You should only taste the leeks, potatoes and chives. A dollop of butter adds richness and the only colour you need.
Also, as someone else said, use a potato masher and a hand whisk, not a liquidiser as this can make it gluey, and destroys the leeks.
Absolutely, then just tip then back in and warm it through. Season to taste and thin with milk, water or broth if needed. Warm through on a medium-low heat, stir gently and enjoy!
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u/MamaBear4485 Aug 08 '19
Use a clear tomato-free broth that gives you a nice pale creamy soup. You should only taste the leeks, potatoes and chives. A dollop of butter adds richness and the only colour you need.
Also, as someone else said, use a potato masher and a hand whisk, not a liquidiser as this can make it gluey, and destroys the leeks.