Classic Leek And Potato Soup

1. 1

   Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.

2. 2

   Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes.

3. 3

   Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes.

4. 4

   Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.

5. 5

   Will keep for 2-3 days in the fridge, and freezes well.

* Per serving · 4 servings · Values may vary.

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