Leek and potato soup

1. 1

   Heat the oil in a large saucepan. Add the onion, potatoes and leeks and cook over medium heat for 3 - 4 minutes, until they start to soften.

   4 min

2. 2

   Add the vegetable stock and bring to the boil. Season with salt and pepper, then simmer for 10 minutes, until the vegetables are tender.

   10 min

3. 3

   Blend until smooth with a hand blender, or use a jug blender. Return the soup to a clean saucepan, stir in the crème fraîche or double cream and heat through before serving.

   3 min

1 serving ≈ 308 g

Nutrition values are estimates. - means data is unavailable.