Ingredients:

3 leeks
2 large potatoes
1 onion
1 tablespoon of vegetable oil
1 vegetable stock cube
1 tablespoon dried mixed herbs
Black pepper, to taste
3 tablespoons of semi-skimmed milk

Method:

1. Cut the ends off the leek, slice and wash, using a colander or sieve
2. Peel the potatoes and onion and chop both
3. Heat the oil in a large saucepan, over a medium heat
4. Add the leek and onions and cook until both are soft and the leek has wilted (about 5-8 minutes). Stir regularly
5. In a measuring jug, mix the stock cube with 450ml of boiling water and add to the saucepan
6. Measure another 300ml of boiling water and add to the saucepan too
7. Add the potatoes, herbs and black pepper to the saucepan
8. Bring to the boil then reduce the heat to low. Cover and simmer for 30 minutes. Stir from time to time.
9. Puree the soup using a hand blender or pour into a blender
10. Add the milk and stir through to make the soup creamier

* Any leftover soup can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.

* Swap the milk to soya or coconut milk to make this recipe vegan friendly

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