Creamy Home‑Grown Leek & Potato Soup (Organic & Simple)

Ingredients

• 2–3 medium leeks, washed and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 1 tbsp olive oil or butter
• 1 litre vegetable stock
• Salt & pepper
• Optional: a splash of cream or milk
• Optional: fresh chives or parsley to serve

Method

1. Heat the oil in a large pan and gently cook the onion and leeks for 5–7 minutes.
2. Add the potatoes and stir well.
3. Pour in the stock and bring to a simmer.
4. Cook for 20 minutes until the potatoes are soft.
5. Blend until smooth (or leave chunky).
6. Season to taste and add cream if you like.
7. Serve with fresh herbs.

Perfect for: winter leeks, stored potatoes, cold evenings.