Leek & potato soup

Ingredients

5 leeks (the ones from the harvest were small, so use less if yours are larger)

5-6 small potatoes

1 - 1 1/2 pints stock

sea salt and freshly ground black pepper (or you could try ground white pepper)

large knob of butter

Directions

1. Wash, trim, and rough slice the leeks.
2. Melt the butter in a large pan over a low heat and add the leeks. Stir to coat them in the butter, cover, and leave to sweat for 15 mins or so.
3. Meanwhile, peel the potatoes and chop into bite-size cubes.
4. Add the potatoes and stock to the leeks, and bring to the boil.
5. Season (you’ll need to be generous with the salt)
6. Turn the heat down and simmer for 15 mins, or until the potatoes are soft.
7. Blend to your liking - sometimes I blend all the soup until smooth, sometimes I don’t blend at all. This time I part blended so there was a nice mixture of textures.
8. Adjust seasoning to taste. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)