LEEK & POTATO SOUP

This weather is defo calling for this! My first time making it and it went down a treat

Ingredients
• 25g butter
• 2 large leeks, trimmed and sliced
• 1 onion, chopped
• 2 cloves garlic, crushed
• 500g potatoes, peeled and diced
• 1 litre vegetable stock
• 100ml double cream (optional, for extra creaminess)
• Salt and black pepper, thyme, garlic granules
• Fresh chives or parsley, for garnish

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Instructions

Melt the butter in a large pot over medium heat. Add leeks, onion, and garlic. Cook for about 5–7 minutes until soft but not browned.

Stir in the diced potatoes and pour in the vegetable stock. Bring to the boil, then reduce to a simmer for 15–20 minutes, until potatoes are tender.

Use a hand blender (or transfer to a blender) and blitz until silky smooth. Add a splash of water if it’s too thick.

Stir in the cream, then season well with salt and pepper.

Ladle into bowls and top with chopped chives or parsley. Serve with crusty bread or toasted ciabatta.