a generous knob of butter
1 medium onion
1 large potato
1.2 litres of vegetable or chicken stock salt and pepper 100ml of fresh cream
one large pan wooden spoon hand-held blender
- Wash the leeks thoroughly and chop them.
- Peel and finely chop the onion.
- Peel and chop the potato into small chunks (about 1 cm cubes).
- Put the butter into a large pan and heat until it is bubbling but not burning.
- Add the onion, leeks and potatoes and stir so that the vegetables are coated with the butter.
- Turn the heat right down, put a lid on the saucepan and ‘sweat’ the vegetables for 10 minutes until they have softened.
- Meanwhile, boil a kettle of water for the stock. Mix the boiled water with the stock cubes and add to the pan.
- Bring the soup to the boil, then simmer for about 15 minutes until the vegetables have cooked through.
- Let the soup cool for 10 minutes then whizz with a blender. Add some more boiled water if the soup is too thick.
- Reheat before serving, and stir in the cream over a gentle heat at the end.
REMEMBER! ALWAYS LET AN ADULT HELP YOU WITH THE OVEN AND BOILING WATER, AND DON'T FORGET TO TURN THE OVEN OFF WHEN YOU'VE FINISHED!