Healthy leek and potato soup - great in the winter and for a mid week meal.
1 leek, finely chopped
1 onion, finely chopped
3 medium sized potatoes, peeled and cut into chunks
half litre of veg stock (plus extra if needed)
1/2 tsp nutmeg (optional)
Fry the onion and leek together with the oil in a large saucepan until soft. Add the potatoes, nutmeg and stock. Bring to the boil then simmer for 20 mins until potatoes are softened, stirring occasionally.
When potatoes are soft enough, break them in the pan with a fork to get a blended effect. Once potatoes are blended in stir then simmer for another 5-10 mins. Add more stock if needed.
Season to taste and serve with crusted rolls or bread of your choice.