Leek and potato soup

Serves 8

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

sea salt and freshly ground black pepper

3 garlic cloves, finely chopped

6 sage leaves, finely chopped

2lb (900g) leeks, cleaned and finely sliced

5 cups hot vegetable stock

2lb (900g) potatoes, roughly chopped

2/3 cup heavy cream, to serve

Method:

1 Heat the oil in a large pan, add the onions, and cook over low heat for 6–8 minutes or until soft. Season with sea salt and freshly ground blackpepper, then stir in the garlic and sage. Add the leeks and stir well, then cook over low heat for 10 minutes or until the leeks are starting to soften.

2 Pour in the stock, bring to the boil, then add the potatoes and simmer for 20 minutes or until soft. Transfer to a food processor or blender and process until blended and smooth. Taste and season if needed.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a pan, stir in the cream, and heat until piping hot.

Leek and potato soup