Leek and Potato Soup


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 crè Fraîhe, heat through and serve.


Double Cream Or Crème Fraîche 150ml/5fl Oz
Vegetable Stock 1.2 Litres/2 Pints
Medium Leeks.sliced 2
Potatoes. Cubed 225g/8oz
Onion Sliced 1
Vegetable Oil 1 Tbsp
Salt And Freshly Ground Black Pepper

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