POTATO AND LEEK SOUP

Serves 4-6

60g/2oz/¼ cup butter

4 potatoes, peeled and diced 3 leeks, sliced

1 onion, peeled and chopped

Salt and black pepper

1l/33 fl oz/4¼ cups vegetable stock 250ml/8 fl oz/1 cup whole milk

To serve:

Chives, chopped

Crispy bacon bits

Cheese and onion soda bread

1 Melt the butter in a saucepan over a medium heat. Add the potatoes, leeks and onion. Season with salt and black pepper and cook for 10 minutes until the vegetables are soft.

2 Add the stock, bring to the boil and simmer until the vegetables are cooked.

3 Purée the soup until smooth, then season to taste.

4 Stir in the milk.

5 Garnish with some chopped chives and crispy bacon. Serve with cheese and onion soda bread (recipe p.88).

Per Serving 222kcals, 8.8g fat (5.3g saturated), 32.7g carbs, 6g sugars, 4.7g protein, 4.7g fibre, 0.647g sodium