David and Katherine Goodwin

As usual, adjust quantities to taste as I estimate what I normally put in

Ingredients

• 2 medium potatoes
• 2 large leeks
• 2 cloves garlic
• 1 pint veggie stock or water and stock cube

1. Peel and chop the potatoes into small cubes (about 1cm cubed)
2. Trim leeks, and slice the top 2/3 of each into chunks
3. Gently fry 2/3 of the potato cubes, garlic and leek tops in a pan preheated with oil, until softened
4. Add stock to cover the veg, salt and pepper to taste and cook until potatoes are soft
5. Liquidise and return to the pan
6. Add the remaining leeks (finely sliced) and potatoes and simmer gently until they're cooked through
7. If required, add a small amount of cream to the soup before serving

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