Leek & Potato Soup

Serves 2
1 Large Floury Potato, (Maris Piper, King Edward) Cut into 2cm cubes (ff)
1 Large Leek cut lengthways, then 3cm sections (s) (sff)
1 Onion, finely chopped (s) (sff)
1Ltr vegetable stock
S & P
Sprig of parsley (for decoration only)
Spray a saucepan with frylight, cook the onions & Leek for a few mins until soft, add the potato, and mix well. Add the stock & bring to the boil, reduce to a simmer for 10 mins then remove from the heat, with a hand blender, blend to a smooth soup, taste and season.
Return to a low heat for a further 10 mins then serve in a warmed bowl. Decorate with a sprig of parsley.
Credit: Pete’s Recipe Book

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