Leek and Potato Soup

Leek and Potato Soup Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 4 Perfect for lunch on a cold winters day, this hearty Leek and Potato Soup recipe uses the most basic ingredients and is straightforward to prepare. Ingredients 3 large potatoes 1 leek 1½ vegetable stock cubes 200 ml soya milk 1 tbsp olive oil salt course ground black pepper Instructions Peel the potatoes and cut them into 2 cm cubes. Cut the leek into thin round slices. Heat some olive oil in a saucepan over a medium heat and fry the potato and leek for about 3 minutes, mixing constantly. In a measuring jug mix 750 ml boiled water together with the stock cubes and then add this to the saucepan. Bring everything to the boil over a high heat then immediately reduce the heat and simmer for approximately 20 minutes, until the leek and potato are soft. Pour the mixture into a liquidiser or pour it into a measuring jug and use a hand blender to mix well. You may have to do this in several batches. Pour the blended soup back into the saucepan. Add the soya milk, salt and freshly ground pepper. Reheat gently for 3 minutes. Serve with thick crusty bread. 3.2.1230