Leek and Potato Soup

Ingredients

• 1 tbsp vegetable oil

• 1 onion, sliced

• 225g potatoes, cubed

• 2 medium leeks,sliced

• 1.2 litres vegetable stock

• 150ml double cream or crème fraîche

• salt and freshly ground black pepper

Directions

1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.

I usually put far more leeks in than this recipe requires and it certainly improves the soup.