Bramasole

Leek & potato soup

1 tbsp vegetable oil
1 onion, sliced
225g potatoes, cubed
2 medium leeks, sliced
1 1/4 litres vegetable stock
150ml cream
Salt and Freshly ground black pepper

Boil the potatoes for five minutes or so until slightly soft.
Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until leeks and onions start to soften.
Add the vegetable stock to the veges and bring to the boil.
Season with salt and freshly ground pepper and simmer until the vegetables are tender.
Remove from heat and let mixture cool for 10 minutes.
Whizz with a hand blender or in a blender until smooth.
Reheat the mixture in a clean pan while stirring the cream in gradually. When the soup is well mixed it can be set aside and heated up prior to serving or served straight away.