A smooth and comforting bowl for a chilly day, or to batch-cook and freeze for another time

I find potatoes in all forms, from fluffy mash to dripping-soaked chips, supremely comforting, but there’s little that hits the spot more effectively on a dreary day than velvety potato soup shot through with the sweet heat of leeks. This version freezes well, ready for emergencies; I bake extra potatoes while making it and have them for lunch. As I said, I just love spuds.

Prep 15 min
Cook 90 min
Serves 4