Three-Cornered Leek And Potato Soup

• 200g three-cornered leeks (thoroughly washed)
• 500g potatoes (floury variety like Maris Piper or King Edward preferred)
• 1 liter light vegetable stock (or vegetable cooking water)
• 1 small hard cheese rind (optional for umami)
• 59.1 ml double cream (or coconut cream for vegan version)
• Salt and freshly ground black pepper to taste
• Toasted pumpkin seeds for garnish (optional)

Steps

1. 1

   Scrub the potatoes and chop them into rough chunks (peeling is optional).

2. 2

   Wash the three-cornered leeks thoroughly in multiple changes of water to remove any soil trapped in the triangular leaves.

3. 3

   Chop the leeks into roughly 6cm (2 inch) lengths.

4. 4

   Place the chopped potatoes, leeks, and the cheese rind (if using) into a large saucepan or soup maker.

5. 5

   Pour over the vegetable stock.

6. 6

   If using a saucepan, bring to a boil, then reduce heat and simmer for about 20-25 minutes until the potatoes are soft.

7. 7

   Remove the cheese rind from the pot.

8. 8

   Stir in the double cream.

9. 9

   Use an immersion blender to blend the soup until completely smooth.

10. 10

    Season with salt and pepper to taste.

11. 11

    Serve hot, garnished with toasted pumpkin seeds if desired.