Leek and Potato Soup

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 crè Fraîhe, heat through and serve.

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Accompaniment

Stoneleigh Vineyards Pinot Noir

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