Leek and potato soup

Name: Leek and potato soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 Leeks, sliced and washed; 600 g Potatoes, peeled and diced; 1 Onions, chopped; 30 g Butter; 2 Vegetable stock cubes, made up with 900ml hot water; 200 ml Milk; 1 g Black pepper; 4 Bread rolls; 20 g Butter, for the rolls

Silky, mellow soup that costs pennies and warms everyone up. Serve with buttered rolls.

Ingredients

3 Leeks, sliced and washed
600 g Potatoes, peeled and diced
1 Onions, chopped
30 g Butter
2 Vegetable stock cubes, made up with 900ml hot water
200 ml Milk
1 g Black pepper
4 Bread rolls
20 g Butter, for the rolls

Method

Melt the butter in a large pan and cook the leeks and onion gently for 8 minutes, without browning.
Add the potatoes and stock, bring to the boil, then simmer for 15 minutes until the potatoes are completely soft.
Blend with a stick blender until smooth, then stir in the milk and heat through for 2 minutes without boiling.
Season with pepper and serve with warm, buttered rolls.