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800ml chicken stock
6 medium potatoes (peeled & chopped)
2 leeks (whites only)
1 shallot (thinly sliced)
1 stalks celery (roughly chopped)
1 bay leaf
Salt and freshly ground pepper
1 pinch saffron (optional)
1 pinch cayenne (optional)
200ml cream fraiche
Heat the oil over medium-high heat.
Add leeks, shallot and celery stalk, cook it for 5 minutes or until they are soft.
Add the chicken stock, potatoes, bay leaf and other spices if using to the pot and bring to boil.
Boil until the potatoes are soft, about 15 minutes.
Remove the bay leaf and take the pot off the hob.
Add the cream fraiche.
Using a blender, blend the soup until smooth.
Season to taste with additional salt and pepper.
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