This is another favourite soup of ours in our house, and you will not miss any cream or dairy in this if you are dairy free, but should you choose and want to make it creamy you could add some cream at the end. I love to cook my leeks in ghee first as i think it gives it a lovely nutty flavour. By sweating of your vegetables off for a long time it really makes a difference and gives your potatoes a lovely creamy taste.
You will need:
equivalent of 4 large approx potatoes peeled and chopped
4 large leeks
2 large brown onions
1 clove of garlic
1.5 litres of vegetable or chicken stock depending on your preferance
l large knob of butter of ghee or dairy free butter
1 splash of vegetable oil
salt and pepper
Peel and chop your potatoes into small bite size pieces. Chop your onion into small pieces and cut the leeks into small chunks and wash these in a colander as you do not want any grit or traces of mud in there. If you are not dairy free i would add some butter or ghee as you will get some extra depth of flavour here, but if you are dairy free just add vegetable oil or some dairy free butter if you want too. add your vegetables and garlic and saute them off (you do not want colour) add the lid and cook on a lowish heat to sweat them off with a generous pinch off salt and pepper too. do this for a good 10-15 minutes until they are nice and soft and the potatoes are just starting to cook.
Then add your litre and and a half off stock. Let this simmer until the potatoes are soft. Turn off the heat and ladle half of of the mixture into a separate jug and blitz this with a stick blender or if you do not have one, mash it until smooth. Then add this back to your chunky soup and stir well to give you a nice blend. Enjoy.