Potato and leek soup

ServeS 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

4 leeks, sliced

4 cups hot vegetable stock

about 1lb (450g) leftover boiled potatoes, cut into bite-size pieces (about 2½ cups)

leaves from a few sprigs of fresh thyme

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large saucepan over low heat. Add the onion, and cook for about 5 minutes until soft. Add the leeks, and cook for another 5 minutes. Season well with salt and pepper. Pour in the stock, and bring to a boil. Reduce the heat slightly, and simmer for about 10 minutes.

2 Add about the potatoes, and sprinkle with the thyme leaves. Continue cooking until the potatoes are heated through, then serve hot with some fresh crusty bread and a crisp green salad.

Potato and leek soup