Simple Potato and Leek Soup Recipe
4 leeks, chopped finely
4 large potatoes, cubed
780ml vegetable stock
300ml single cream
pinch of grated nutmeg
2 sprigs of fresh parsley (optional)
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.