Put all ingredients except for the flour, butter, and Anchor Dessert & Cooking Cream into a large pot. Bring to a boil, skim and let simmer for 45 minutes.
Melt the butter in a pan until foaming and then stir in the flour. Cook the roux on low heat for a couple of minutes, until a light golden colour. Whisk the roux into the soup and let simmer for another 30 minutes.
Blend the mixture with an immersion blender until smooth. Strain the soup through a sieve and check the consistency - reduce further if necessary.
Add the Anchor Dessert & Cooking Cream, bring back to a boil and season with salt and freshly ground white pepper to taste.
Serve in bowls with a pour of Anchor Dessert & Cooking Cream and some warm pieces of multi-grain baguette.
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