What c k in your soup-maker

Soup-maker leek & potato soup

SERVES 2 PREP 5 mins COOK 30 mins EASY V ❄

225g potatoes, peeled and cut into 1cm pieces 1 small onion, cut the same size as the potatoes 1 large leek, sliced

450ml light vegetable stock

60ml whipping cream, plus a drizzle to serve 60ml whole milk small knob of butter a few chives, inely sliced

1 Put the potatoes, onions, most of the leeks (reserving a handful of the white parts) and stock in a soup-maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup-maker above the maximum fill line.

2 Once the cycle is complete, add the cream and milk, then blend. Use the ‘keep warm’ or ‘heat’ function to keep the soup warm while you make the topping. Or will keep frozen for up to three months after being left to cool completely first.

3 Finely shred the remaining white parts of the leek. Heat the butter in a small frying pan and cook these over a low heat for a few minutes until softened, but not coloured.

4 Drizzle a little extra cream over the soup, scatter with the fried leeks and choppped chives, then grind over some black pepper and serve.

PER SERVING 300 kcals • fat 16g • saturates 10g • carbs 24g • sugars 7g • ibre 5g •

protein 12g • salt 0.7g