Leek and Potato Soup

Fairly straightforward this

3 potatoes
2 leeks
1 onion
Some oil
Vegetable stock cube

Peel and chop the onion. Clean and cut up the leeks, let them drain a little after washing. Scrub and cut up the potatoes (I leave the skins on as that's where the flavour and nutrients are, but you can peel them for a slightly smoother finish).

Heat the oil in a big pan, then soften the onions in it. They should look a bit too oily as there needs to be enough for the leeks As the onions start to transluce, add in the leeks, and stir and toss them until they soften a little. Next the onions, just stir in, the stock cube or stock, and cover with water (preferably boiling water as this will get them cooking straight away). Bring to the boil and simmer until the potatoes are well cooked, probably half an hour.

Turn it off and if you have time let it cool a little. Then liquidise. I use a hand blender, but whatever method you like will do - though straining it will remove a lot of the thickness and fibre. Talking of thickness, this will probably end up very thick, so you want to add a bit more water so it is a suitable consistency. Season, bring to the boil and it's ready to serve.