LEEK AND POTATO SOUP WITH BEEF SAUSAGE

Prep time 15 mins Cooking time 45 mins Serves 4 50g butter 1 small onion, chopped 250g leeks, sliced 1 celery stalk, sliced 1 garlic clove, chopped 1 bay leaf 1 small carrot, sliced A small sprig of fresh rosemary (optional) 200g potatoes, cut into cubes 1 litre vegetable stock Spring onion, chopped, to garnish A small chunk of beef sausage, diced and fried, to garnish Melt butter in a large saucepan over a medium heat, add onion, leeks and celery and sauté gently for about 5 minutes, until soft but not brown. Add chopped garlic, bay leaf, carrot, rosemary and potatoes and stir well. Pour in the stock, bring to the boil, then reduce heat and simmer for about 40 minutes. Remove the bay leaf and rosemary from the saucepan and discard. Blend the soup until smooth. Season with salt and pepper to taste. Garnish with spring onion and sausage. Serve.