Leek & Potato Soup

A healthy, hearty soup

A soup that’s both cosy and comforting. Depending on your taste, this can either be eaten as a chunky broth or smooth, whizzed up in the blender.

2	medium baking potatoes, peeled and chopped into small chunks
3	leeks, washed thoroughly and chopped into 1cm slices
1	brown onion, diced
2	garlic cloves, crushed
2	vegetable stock cubes
	salt and pepper, to taste
2 tsps	butter/oil for frying
1l	water
1 tbsp	mixed herbs

Sweat the onion and leek in a saucepan with the butter/oil over low heat until softened but not browned.
Add the garlic and cook for a further 2 minutes then add the water and potatoes to the pan and bring to the boil.
Once boiling, add both stock cubes and mixed herbs and mix thoroughly.
Boil for 10 minutes, or until the potatoes are cooked, season with salt and pepper and serve.