Previously one to turn my nose up at this variety of soup until I made it that is. It is super quick and easy to make and so full of flavour. It’s a favourite served on a cold, rainy day with lots of fresh bread and butter, salt and cracked black pepper.
1 tablespoon vegetable oil
1 onion – diced
225g potatoes diced
2 leeks – sliced
1.2 litres vegetable stock
150ml double cream or crème fraîche
Salt and cracked black pepper to season.
Heat oil in a large pan, add your diced onions, leeks and potato cubes and pan fry to soften for about 4 minutes or so.
Add the vegetable stock and bring to the boil. Season and simmer the veg until tender.
Whizz in a blender and finally stir through your cream to serve.