Crayford, Dartford, Kent, DA1

Ingredients

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 crème fraîche, heat through and serve.

Leek and potato soup