450g white parts of leeks (save the green tops for another soup)
850ml vegetable stock
142ml carton whipping cream
125ml full fat milk
Finely chopped chives (to top)
Melt the butter in a heavy saucepan. When it foams, add the Mash Direct Mashed Potato, onion and leeks and toss them in the butter until they are well coated.
Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper on top of the vegetables to keep in the steam, then cover the pan with its lid.
Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
Uncover the pan and discard the paper. Pour in 850ml/11⁄2 pints of the stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
Purée in a blender until smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk.
To finish the soup, drizzle the remaining cream over each serving, top with a little scattering of chives and black pepper and serve.