Cosy up and enjoy this comforting recipe for luscious leek and potato soup

It’s an oldie, but my-oh-my such a goodie ¬– especially when both leeks and potatoes are bang in season right now. Is there a more delicious and comforting way to ease yourself into winter? No way!

INGREDIENTS

• 225g potatoes, cubed
• 2 medium leeks, sliced
• 1 onion, sliced
• 25g unsalted butter
• 1.2 litres vegetable stock
• 150ml double cream or crème fraîche
• salt and freshly ground black pepper

METHOD

Add the butter to a large pan on medium heat until foaming then add the onions, leeks and potatoes. Season well with salt and freshly ground pepper then cook for a few minutes until the onions and leeks start to soften. Add the vegetable stock and bring to the boil. Simmer for 10 minutes until the vegetables are tender.
Next purée in a blender until smooth. Return the soup to a clean pan, season again if required then reheat before stirring in the cream or crème fraîche. Heat through, serve with crusty bread and butter – and enjoy!