Potato & Leek Soup with Furikake
Thanks to our talented chef pal Steve Rogers for this recipe
570g sliced leeks
100ml extra virgin olive oil
900g potatoes, peeled and diced in 3cm dice
300ml thickened cream
Wash leeks well then slice in half, lengthways then finely slice.
Melt butter in heavy-based saucepan. Add leeks and sweat over low heat, covered with a lid. Stir leeks occasionally and when they are almost breaking down, add potatoes and cover with about 1 litre cold water, bring to a simmer.
When potatoes are cooked, add the cream and use a whisk to break up the potatoes, leaving large and small pieces. Add salt as desired but not too much (the Furikake has loads of natural umami which will boost flavour).
Sprinkle with a generous amount of Furikake