Creamy Leek & Potato Soup

It's only referred to as vichyssoise when it is served cold. It tastes much better hot! Whether you choose to side this creation with a bacon and cheese biscuit or your favourite sandwich, your appetite will truly be satisfied. Try using red potatoes, these make great mashed potatoes and therefore a lovely smooth soup. Yukon Gold are firm and leave hearty chunks. Be daring and leave the peel on for a more rustic flavour.

• 1/4 cup butter
• 1 large cooking onion, chopped
• 2 celery stalks with leaves, chopped
• 2 leeks, sliced and rinsed
• 4 large potatoes chopped
• 1 cup basmati rice
• 1 cup dry chicken stock (bullion)
• 1 litre buttermilk
• 1 tsp marjoram
• 1 tsp nutmeg
• 1/2 tsp ground pepper
• 2 tbsp grated parmesan cheese

1. Place the 4-litre pot on the stove and set at medium heat.
2. Add butter, chopped onion, bacon and chopped celery including the leaves. Sauté until onions and celery caramelize.
3. Fill pot 3/4 full of water.
4. Add dry chicken stock, remaining vegetables and rice.
5. Bring to boiling point stirring occasionally to prevent sticking.
6. Add spices and stir.
7. Boil for 20 minutes and then add milk.
8. Turn the heat down to minimum, stirring occasionally.
9. Double-check spices while stirring and enjoy the aroma of the soup. Add more spice if necessary.
10. Whip in a blender until creamy smooth before serving.