Leek and potato soup

Ingredients

• 2 medium/large leeks
• 3 medium potatoes
• 1 tbs olive oil
• 3/4 litre vegetable stock
• salt and pepper to taste
• 2 tablespoons double cream or 50ml milk (optional)

Method

Wash and chop the leek crossways. Scrub the potatoes and chop into eighths. Heat the olive oil in a large pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning. Add the stock and stir well. Cover and simmer for 10 minutes or until the potatoes are soft. Remove from the heat and liquidise. Season to taste with salt and pepper and stir in the cream/milk just before serving.