Leek and potato soup

Ingredients

For 4 portions

• 🧅 3 medium leek
• 🥔 3 medium potato
• 🧅 1 medium onions
• 🧈 2 Tbsp butter
• 🍆 2 cubes vegetable stock cube
• 🥤 1,000ml tap water
• 🥛 100ml milk, whole
• 🧂 1 Tsp salt

Method

1. Trim, wash and thinly slice the leeks (use both white and light green parts). Dice the onion and potatoes.
2. Melt the butter in a large saucepan over medium-low heat. Add the leeks and onion with a pinch of salt. Soften gently for 10–12 minutes without colouring, until soft and sweet.
3. Add the diced potatoes, crumbled stock cubes and water. Bring to a simmer, then cook for 15–20 minutes until the potatoes are completely soft.
4. Remove from the heat. Blend the soup until smooth (use a stick blender or carefully transfer to a jug blender). Return to the pan if needed.
5. Stir in the milk, taste and adjust seasoning with salt. Reheat gently without boiling. Serve hot.