On cold wintry days when you need warming up, soup can be just the ticket! Just make up a quantity and take some to work with you in a vacuum flask. If wished, you can freeze the rest in individual portions.
- Put the onion, garlic (if using), leeks and ½ pint of chicken stock in a large heavy-based saucepan.
- Cover the pan and bring to the boil.
- Continue boiling for 5-10 minutes, then uncover the pan, reduce the heat and simmer gently for about 20-30 minutes, until the onion is tender, golden and syrupy.
- Add the potaoes to the cooked onion and leeks in the pan together with the remaining 1½ pints of hot chicken stock.
- Season to taste and simmer for 20 minutes.
- Puree the soup in a blender or food processor and then return to the pan and stir in the skimmed milk and a grated nutmeg.
- Reheat the soup gently and add a tsp of snipped chives.
- Alternatively, you can chill the soup and serve it ice-cold in the summer in the manner of vichyssoise.