Leek And Potato Soup

1. 1

   in a large saucepan put some olive oil and the cleaned and chopped vegetables, sweat them slowly for about 20 minutes until they are cooked.

2. 2

   Make up the stock, to how much soup you require and add to veg.

3. 3

   Cook a little longer, making sure the veg is all cooked.

4. 4

   Zap it all with a hand blender and check seasonings.

5. 5

   It shouldn't need salt as the stock will have salt.

6. 6

   Eat with crusty bread.

No additional tips available.