Updated: Aug 7, 2020
An all year round soup filled with flavour for any season!
1 white onion
1 litre veg stock
Knob of butter (15g ish)
Put a knob of butter into a large saucepan and melt on the hob over a medium heat.
Chop the onion and fry gently in the large saucepan.
Chop the leeks and add them into the pan with the onions.
Peel and then chop the potatoes into chunks. Add these to the saucepan and fry everything together until the leeks are soft.
Now add 1 litre of vegetable stock and season with salt and pepper. Simmer until the potatoes are soft.
Leave to cool slightly and then transfer to a bowl to blend. Blend the soup until it reaches a consistency you are happy with.
Add 100ml cream and return to the saucepan to reheat.
Serve immediately or store in the fridge.
Also great to freeze for a quick lunch!