Leek and Potato Soup

Start the year warm with a classic British leek and potato soup, using freshly dug potatoes and tender leeks from the garden.

Ingredients:

3 medium leeks, cleaned and sliced

4 medium potatoes, peeled and diced

1 onion, chopped

1 litre vegetable stock

2 tbsp butter

Salt and pepper to taste

Fresh parsley for garnish

Method:

Melt the butter in a large pan, add leeks and onion, and cook until soft. Add potatoes and stock, bring to the boil, then simmer for 20 minutes. Blend until smooth, season, and garnish with parsley.

Cooking time: 35 minutes

Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.