Potato and leek soup recipe

Ingredients

• 900 g potatoes, peeled and cut into chunks
• 4 leeks, chopped into chunks
• Olive oil
• 60 ml white wine
• 1 4/5 litres vegetable stock
• 200 g crème fraiche
• handful of grated parmesan cheese, plus extra for garnish

Method

1. Heat the oven to 190°C (gas 5). Spread the potatoes and leeks in a single layer on a baking tray, drizzle with olive oil and season. Roast for 40 minutes, turning the vegetables several times.
2. Transfer the roasted vegetables to a saucepan. Add the white wine and enough of the vegetable stock to loosen the mixture, then warm gently.
3. Blend until smooth, adding the remaining stock gradually. Stir in the crème fraîche.
4. Reheat the soup gently before serving. Stir in most of the grated Parmesan and use the remainder as a garnish.