POTATO AND LEEK SOUP.

Ingredients	Quantity
Onion	5 gm
Garlic	2 gm
Potato	100 gm
Leeks	100 gm
Thyme	2 gm
Olive oil	10 ml
Celery	5 gm
Vegetable stock	250 ml
Salt and pepper	5 gm
Cream	20 ml

Method

1.      Trim, peel and roughly slice the potato and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.

1.      Cut the ends off the leeks, quarter them length-ways, wash them under running water and cut them into 1 cm slices.

2.      Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook until softened, stirring regularly.

3.      Put the stock into the veg pan.

4.      Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.

5.      Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer. Topped with cream.