Leek and potato soup

Method

Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes over a medium heat until starting to soften.

Add the vegetable stock and bring to the boil. Season with salt and pepper. Simmer for 10 minutes until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth.

Heat through and serve when ready.

This soup will freeze well. Defrost overnight in a fridge and heat up the next day.