Wednesday, 15 August 2012

Leek and potato soup

4 servings

• Glug of olive oil
• 1 onion, sliced
• 225g/8oz potatoes, cubed
• 2 medium leeks, sliced and washed
• 1.2 litres/2 pints vegetable stock
• Glug of milk or Double Cream
• Lots of salt and freshly ground black pepper

• Heat the oil in a large pan and add the onions, potatoes and leeks
• Cook for 3-4 minutes until starting to soften
• Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
• Whizz with a hand blender or in a blender until smooth
• Reheat in a clean pan, stir in the cream milk, heat through and serve
• Serve with crusty bread