Leek and potato soup

• 3 leeks (trimmed and sliced)
• 500 g potatoes (peeled and diced)
• 1 onion (chopped)
• 1 litre vegetable stock (from 2 stock cubes)
• 25 g butter
• 3 tbsp milk (optional, for extra creaminess)
• salt and black pepper (to taste)

Method

1. 1Melt the butter in a large pan and cook the leeks and onion gently for about 8 minutes until soft.
2. 2Add the potatoes and stock, then bring to the boil.
3. 3Reduce to a simmer and cook for about 15 minutes until the potatoes are tender.
4. 4Blend until smooth, then stir in the milk if using.
5. 5Season to taste and serve warm.