Leek and potato soup

Serves 4

INGREDIENTS:

• 450g (1lb) leeks – cleaned & sliced
• 850ml (1½ pints) water
• 2 onions - sliced
• 4 medium sized potatoes - peeled & chopped
• 1 stock cube
• Seasoning to taste
• Chopped chives to season

EQUIPMENT:

• Measuring jug
• Sharp knife
• Chopping board
• Large saucepan
• Potato peeler
• Wooden spoon

METHOD:

1. Put a small amount of water in a saucepan and add leeks, onions and potatoes and cook for about 5 minutes until softened
2. Add stock and seasoning, bring to the boil and simmer, covered for 30 minutes until potatoes are soft
3. Puree the soup with a hand blender and return to the pan, taste and adjust for seasoning
4. Garnish with chopped chives and serve with crusty bread