Silky Leek and Potato Soup

A smooth, creamy soup with mild leeks and buttery potatoes, topped with a swirl of cream.

SHOPPING LIST

• leeks3
• potatoes500g
• vegetable stock cube1
• butter30g
• double cream100ml
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Trim and slice the leeks, then wash them well.
2. 2Melt the butter in a large pot and cook the leeks for 5 minutes until soft.
3. 3Peel and chop the potatoes into small cubes, add to the pot.
4. 4Crumble in the stock cube and add 1 litre of water.
5. 5Simmer for 20 minutes until the potatoes are tender.
6. 6Blend the soup until smooth using a hand blender.
7. 7Stir in the cream, season with salt and pepper, and heat through.

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