Leek and potato soup

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 225g/8oz potatoes, cubed
  • 2 medium leeks,sliced
  • 1.2 litres/2 pints vegetable stock
  • 150ml/5fl oz double cream or crème fraîche
  • salt and freshly ground black pepper

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 ...

View full recipe at SpringPad

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