120ml(½ cup) single cream(pouring cream) - optional
Instructions
Peel the potatoes and cut them into cubes. Roughly chop the leeks and shallots.
Heat the butter in a large pot. Once it starts foaming, add the chopped vegetables and stir. Season with salt and pepper. Cover the vegetables with a small pot lid that fits snuggly on top and cover the pot with it's own lid. Cook for 5-7 minutes over medium-low heat.
Uncover and add the stock. Stir and bring to the boil. Lower the heat to a simmer and cook for about 15 minutes until the vegetables are tender.
Purée the soup in a blender until completely smooth. If you want to add cream, then return to the pot, stir in the cream and heat through. Alternatively stir in some fat-free Greek yoghurt if you want to cut down on the calories.