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Unapologetically hearty, leek and potato soup is a store-cupboard saviour in January.

This version is quick and cheap to make and is the perfect antidote to a freezing cold day, especially served with a big hunk of freshly baked bread.

Ingredients

  • 2 Leeks, sliced
  • 225g Potatoes, cubed
  • 1 Onion, sliced
  • 1tbsp Vegetable oil
  • 1.2l Vegetable stock
  • 150ml Double cream
  • Salt and pepper

Method

  • STEP 1

    Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for five minutes or until starting to soften.

  • STEP 2

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

  • STEP 3

    Whizz with a hand blender or in a blender until smooth. Stir in the cream and serve.

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