Easy leek and potato soup

This was our first attempt at LEEK & POTATO soup. Leeks are now in season and should taste at their best or sweetest. You'll know when something is in season because it'll be cheaper.
I chose to make mine without cream to start with, just to see how it turned out. I also used a ratio of half potato to leek - making the recipe is easy to remember.
Why not take a look at the other great soup recipes here?
Here's how I made the soup, together with a rough count of calories and what we thought of it:

LEEK & POTATO SOUP

Ingredients - serves 4

500g leeks, washed and trimmed

250g all round potatoes such as Maris Piper, finely chopped

one small onion, chopped

one clove garlic, chopped (optional)

one bay leaf (optional)

20g butter

250ml whole milk

approx 500ml stock - vegetable or chicken

salt/pepper if necessary

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Heat the butter in the base of a large saucepan and add the chopped leeks, potatoes and onion. Stir to coat with butter then simmer for around seven or eight minutes with the lid firmly on. Check the vegetables are not sticking to the bottom of the pan.

Remove lid add the chopped garlic and stir for one minute.

Add the milk.

Add enough stock to cover the ingredients (500-600ml should be enough).

Stir then add a bay leaf.

Leave to cook for around 30 minutes when the vegetables should be soft.

Remove bay leaf, allow to cool slightly, then blend.

Serve either with a swirl of cream, crunchy croutons or crispy bacon pieces.

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VERDICT:  The soup had a very delicate flavour and was creamy enough - without cream and using whole milk. I would be more than happy to eat this again and wonder why I was so reluctant in the first place.
I estimate the calories in this soup at around 170 calories per portion. It will depend on what stock you use - so check the packet.

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