tasty

1 In a large pan, sweat the chopped leeks and cubed potatoes in the vegetable oil for around 10 minutes, stir them until soft but not browned.

2 Next add the vegetable stock, cover and simmer for 20 minutes.

3 Season the soup and leave to cool slightly.

4 Using a blender liquidise the soup until smooth. Return the soup to the pan, stir in the single cream and grated nutmet and reheat slowly.

5 Serve when ready and garnish with fresh parsley if desired.