Leek and Potato soup

Again with this recipe, I doubled up the quantities to freeze half for a later date. I had to pass the soup through a mouli, because the potato chunks were still too large after mashing. I learnt a new culinary tip; that you can't whizz potatoes, because they become starchy and gooey. This was a lovely, warm, sustaining dish, continuing my comfort food theme! As usual, please use the link below for a similar recipe, as I am only allowed to print 5 recipes from the MasterChef cookbook, due to copyright issues.

For similar recipe go to:
http://www.bbc.co.uk/food/recipes/leekandpotatosoup_1920

Ratings:
Taste: 8
Appearance: 7
Difficulty: 4