Method

​1 Chop up your leeks and onion. Melt the butter in your pan, once melted add the chopped leeks and onion. Put a lid on the pan and leave to cook on a low heat for about 10-15 mins, stirring occasionally (don’t let them fry).

2 Whilst the leeks and onions are sweating, peel and chop your potatoes into small chunks.

3 Add your milk and vegetable stock to the leeks and onion, then add the potatoes. Bring to the boil and then leave to simmer for about 15 mins until the potatoes are soft. Keep an eye on the soup to make sure it doesn’t boil over.

4 Once the potatoes are soft, remove your pan from the heat and blend it all together using a hand blender until smooth. Return to the heat, season with salt and pepper and cook gently for another 5 minutes. Now enjoy!