Leek & Potato Soup

Ready in 55 minutes:

(Preparation: 15 minutes, Cooking: 40 minutes)

INGREDIENTS:

• 50g (2 oz) butter

• 1 clove garlic, chopped

• 1 small onion, chopped

• 3 large leeks, chopped

• 3 medium potatoes, peeled and diced

• 900ml (1 1/2 pints) chicken stock

• small handful chopped fresh parsley

• Salt and freshly ground black pepper

• 1 vegetable stock cube

METHOD:

1. Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently.

2. Add remaining ingredients and bring to the boil. Simmer for 30 minutes. Remove the bouquet garni and purée soup with a hand blender. Add cornflour to thicken the soup if it is too thin. Serve with buttered bread.

TIPS:

• Since you are puréeing the soup, you can very roughly chop the leeks, onions and potatoes - don't waste your time getting them to be uniform in size!

• Make this soup vegan by using olive oil instead of butter and vegetable stock instead of chicken stock.