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Creamy Leek and Potato Soup

A comforting, velvety soup that is just as good reheated.

Ingredients

• 450 g leeks
• 1 onion
• 30 g butter
• 500 g potatoes
• 800 ml vegetable stock
• 150 ml milk

Method

1. Trim, wash and slice the leeks. Chop the onion. Peel the potatoes and cut them into small chunks.
2. Melt the butter in a large pan over a low to medium heat.
3. Add the leeks and onion and cook gently for 8 minutes, stirring now and then, until soft but not browned.
4. Add the potatoes and stock. Bring to the boil, then simmer for 15 to 20 minutes until the potatoes are tender.
5. Take off the heat and blend until smooth, using a stick blender or in batches in a blender.
6. Stir in the milk and heat through gently without boiling.
7. Taste and season well with salt and pepper, then serve.