LEEK AND POTATO SOUP

Unapologetically hearty, leek and potato soup is a store-cupboard saviour in January. This version is quick and cheap to make and is the perfect antidote to a freezing cold day, especially served with a big hunk of freshly baked bread.

You will need

1 tbsp vegetable oil 1 onion, sliced 225g potatoes, cubed 2 medium leeks, sliced 1.2 litres vegetable stock 150ml/ double cream salt and pepper

Method

1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for five minutes or 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 blender until smooth. Stir in the cream and serve.