Leek and potato soup

Ingredients

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• 1 tbsp vegetable oil

• 1 onion, sliced

• 225g/8oz potatoes, cubed

• 2 medium leeks,sliced

• 1.2 litres/2 pints vegetable stock

• 150ml/5fl oz double cream or crème fraîche

• salt and freshly ground black pepper

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Method

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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.