November has well and truly crept up on us, and with it came bitterly cold weather. Warm yourself from within by enjoying this incredibly tasty (and easy to make!) potato & leek soup.

Servings: 4 people

Preparation time: 25 minutes

Cooking time: 25 minutes

You will need:

• 1 Large pan
• Grease proof paper or baking parchment
• Blender (hand-held or otherwise)

• 450g potatoes
• 450g leeks (the white part)
• 1 onion
• 50g butter
• 1.2 litres vegetable or chicken stock
• 142ml double cream or crème fraîche
• Salt and pepper to taste
• Finely chopped chives to top

Instructions:

1. Prep the Veg - Chop your potatoes into small cubes, and cut the leeks so only the white parts of the vegetable remain. Cut it into chunks for cooking. Peel and chop your onion into small cubes also.

2. Start the Soup - In a large pan, melt your butter until it foams. To this foam, add your potato, leek, and onion and stir until all is coated in butter. Add your salt and pepper and give it a quick stir so it distributes evenly.

3. Add your Cartouche - Cut out a round piece of baking parchment or grease-proof paper and lay it on top of your veggies. Then cover with a lid until the vegetables go soft. This stops the liquid from evaporating!

4. Cook the Veggies - After 10 minutes, remove the parchment and add your stock. Bring a light boil and let it simmer until the vegetables are almost cooked. Overcooking your veggies can make the soup lose its freshness!

5. Blend it Up - Add your mix to a blender and puree until smooth. Make sure to taste it so you can adjust the seasoning if needed. Put the mixture back into the pan and add your double cream or crème fraîche.

6. Soups On! - Finely chop some chives for a tasty and fun topping once ladled into bowls and enjoy