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

    • step 1

      Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
    • step 2

      Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
    • step 3

      Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.
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