Leek and Potato Soup

The recipe

Instructions

1. 1
   Melt the butter in a large pan and gently cook the sliced leeks and chopped onion for 8 minutes until soft but not coloured.
2. 2
   Add the peeled and diced potato and stir to coat.
3. 3
   Pour in the crumbled stock cube and 900ml water, bring to the boil, then simmer for 15 minutes until the potato is tender.
4. 4
   Blitz until smooth with a stick blender, then stir through the cream.
5. 5
   Season well with salt and pepper and serve with bread.

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