Leek & Potato soup #neilperry

It is cold and wintery. Time for soup. Leek and potato soup adulterated from Neil Perry

Neil Says “As well as garnishing with parsley you can also serve the soup with some crumbled blue cheese and crispy pancetta, as pictured. If you prefer, use some grated aged cheddar, a spoon of crème fraîche or pan-fried speck as garnishes” My fav? Dolloping blue cheese over the top adds an incredible flavour. .

You need to feed about 25 models:
50g unsalted butter
1 tbsp olive oil
1kg potatoes, peeled, cut into 1cm cubes
1 leek, cut in half, washed well, finely sliced
1 medium brown onion, peeled, finely chopped
5 cloves garlic, finely chopped
2 fresh bay leaves
1 litre fresh chicken stock
1/4 cup cream
sea salt and fresh ground white pepper
2 tbsp flat-leaf parsley, finely shredded, to garnish

•    Slip into Gucci Pyjamas.
•    Pull on Chanel boots
•    Open wine and guzzle.
•    Heat butter and oil in a large heavy-based pan.
•    Add the potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened. Like an Hermes bag. Add more butter is you need more moisturising.
•    Pour in the stock and simmer, covered, for about 25 minutes or until potatoes are very tender. As you are after Botox.
•    Remove the bay leaves and purée the soup until smooth. Think your face after laser.
•    Return the soup to the saucepan and stir through the cream. *Do not think of getting into leather pants.
•    Season to taste. That’s the soup not the leather pants.
•    Add more chicken stock if necessary to give the desired consistency. You want as thick as YSL platforms.
•    Ladle into soup bowls, accessorise with parsley.
•    Serve with crusty bread.
•    Inhale more wine.
•    Perfect.