Serves 3-4

Ingredients

a generous knob of butter

1 medium onion

2 leeks

1 large potato

1.2 litres of vegetable or chicken stock salt and pepper 100ml of fresh cream

Equipment

one large pan wooden spoon hand-held blender

Method

1. Wash the leeks thoroughly and chop them.
2. Peel and finely chop the onion.
3. Peel and chop the potato into small chunks (about 1 cm cubes).
4. Put the butter into a large pan and heat until it is bubbling but not burning.
5. Add the onion, leeks and potatoes and stir so that the vegetables are coated with the butter.
6. Turn the heat right down, put a lid on the saucepan and ‘sweat’ the vegetables for 10 minutes until they have softened.
7. Meanwhile, boil a kettle of water for the stock. Mix the boiled water with the stock cubes and add to the pan.
8. Bring the soup to the boil, then simmer for about 15 minutes until the vegetables have cooked through.
9. Let the soup cool for 10 minutes then whizz with a blender. Add some more boiled water if the soup is too thick.
10. 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!