Blending only half the soup gives it plenty of texture, but if you prefer a smoother version, blend the whole batch.
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Heat the oil in a large saucepan. Add the onions, leeks and a splash of water, then cook over a gentle heat for 4-5 minutes until softened. Add the garlic and cook for 1 minute more.
Stir in the potatoes and stock, season, then cover and simmer for 20 minutes, or until the vegetables are tender.
Remove ½ the soup and set aside. Add the crème fraîche to the pan and, using a handheld blender, purée until smooth. Pour the reserved soup back into the pan and reheat if needed. Season well to taste. Ladle into bowls, sprinkle over the chives and serve.
To make this in a slow cooker, add all the vegetables with 750ml stock. (Slow cooker recipes often call for less liquid to begin with, as they trap steam that would ordinarily evaporate.) Cook on high for 4 hours, or low for 8 hours, until the vegetables are tender. Follow step 3, adding more stock to the blended soup if needed, then serve.
This soup is ideal for freezing. Make double quantities up until the end of step 2. Freeze in individual portions for up to 1 month. Defrost thoroughly and reheat until piping hot, then purée with the crème fraîche as above, and serve with the chives.