Leek and Potato Soup
2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb leeks, chopped
225g/8oz potatoes, cubed
1.2 litres/2 pints/5 cups hot vegetable stock
150ml/¼ pint/scant ⅔ cup crème fraîche
1 Heat the oil in a pan over a gentle heat, then cook the onion for 10–15 minutes until soft. Add the garlic and cook for 1 minute. Add the leeks and cook for 5–10 minutes until softened. Stir in
2 Add the hot stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth.
4 Return the soup to the pan and stir in the crème fraîche. Reheat gently and serve hot.