RECIPE: Potato and Leek Soup from Provenance Potatoes

Potato and Leek Soup

Ingredients

• 1 tbsp vegetable oil

• 1 onion, sliced

• 225g/8oz potatoes (Desiree or Melody work well), cubed

• 2 medium leeks, sliced

• 1.2 litres/2 pints Vegetable stock

• 150ml/5fl oz double cream or low fat crème fraiche

• salt and freshly ground black pepper

Method

1. Heat the oil in a large pan, add the onions and then the potatoes and leeks. Cook for 3-4 minutes until starting to soften.

2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

3. Whizz with a hand blender or in a liquidiser until smooth.

4. Reheat in a clean pan, stir in the cream or crème fraiche, heat through and serve.