Weekly Veg Box Recipe: Leek and Potato Soup

Ingredients (Serves 4-6):

250g potatoes

200g leeks

1 white onion

1 tbsp. rapeseed oil or 75g butter

1 litre vegetable stock (1 litre of water + 2 vegetable stock cubes)

125ml double cream

salt & pepper

Method:

1. Wash and peel the potatoes and chop into rough 1cm cubes. Remove the leeks roots and split the leeks into quarter’s length ways, then slice into 1cm pieces width ways. Peel and slice the onion.

2. Put a large saucepan on a medium heat and add the oil/butter. Add the chopped and sliced vegetables stirring regularly until they soften a little.

3. Once the vegetables are soft, add the vegetable stock and a sprinkle of salt and pepper to the pan, bring to the boil, then simmer for 15 minutes until vegetables are tender.

4. Whizz with a hand blender or transfer into a blender until smooth. Reheat in a clean pan and mix in the cream. Serve hot with a sprinkle of chives over the top.

Toms Top Tips: A crusty white roll with a good helping of butter is the ultimate companion to this dish, but I also recommend adding some chopped crispy smoked bacon to the mix for some added texture and a punch of flavour in every bite.