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

Method:

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.