Leek & Potato Soup
There is nothing better in our house than a bowl of warming soup after a stroll in the countryside.
This tasty dish is quick, simple to make and is perfect served with some warm crusty bread.
Dice the onion, trim the leeks, slice finely and wash well. Wash and dice the potatoes with the skin on. Wash the celery and slice finely.
Place a heavy bottomed pan over a medium heat on the hob and add a splash of olive oil, season lightly with salt and black pepper.
Add the chopped onion and cook until softened before adding the leeks, potato and celery.
Add a small amount of boiling water to prevent the ingredients from sticking to the pan and cook gently for a few minutes before adding the stock. Bring to the boil and simmer for 25 minutes.
Remove the pan from the heat and allow to cool for a few minutes before blending with a hand blender or food processor. Season to taste.
To serve, swirl in some double cream or creme fraiche.