Leek and potato soup

Ingredients:

1 tbsp vegetable oil
1 onion, sliced
225g/8oz potatoes, cubed
2 medium leeks,sliced
1.2 litres/2 pints vegetable stock
150ml/5fl oz double cream or creme fraiche
salt and freshly ground black pepper

Preparation:

1 Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
2 Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
3 Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or creme fraiche, heat through and serve.

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