Leek and potato soup

Easy to make but so satisfying, this soup can be blended to a purée or left chunky according to taste. Ideal as a starter or for lunch and snacks. Serves 4.

INGREDIENTS

50g butter

1 clove garlic, chopped 1 small onion, chopped

3 large leeks, chopped

3 medium potatoes, peeled and diced

900ml chicken stock

small handful of chopped fresh parsley

1 bouquet garni

salt and freshly ground black pepper

1 vegetable stock cube

METHOD

1) Melt the butter in a large saucepan on a medium heat and sauté the garlic and onions for a few minutes, stirring frequently.

2) Add remaining ingredients and bring to the boil. Simmer for 30 minutes.

3) Remove the bouquet garni and purée soup with a hand blender.

4) Add cornflour to thicken the soup if it is too thin.

5) Serve with buttered bread.