Leek and potato soup

Servings: 4

Ingredients

• 450g leeks (cleaned and sliced)

• 850ml water

• 1 onion (sliced)

• 4 medium sized potatoes (peeled and chopped)

• Vegetable stock (one cube made with 150mls of water)

• Semi skimmed milk

• Black pepper

• Chopped chives

Method

• Put a small amount of water in a saucepan and add the leeks, onions and potatoes and cook for about five minutes until soft

• Add the stock and seasoning, bring to the boil, cover and simmer for 30 minutes until the potatoes are soft

• Puree the soup with a hand blender and return to the pan, taste and adjust for seasoning

• Garnish with chopped chives and serve with crusty bread