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Leek, potatoes, stock – this soup couldn’t be simpler but it hits the spot every time. You can blend it, keep it as it is or blend half of it and leave the rest to give some texture.

SERVES 4

1 tbsp olive oil

450g (1lb) potatoes, peeled and diced

2 leeks, sliced

850ml (1½ pints) water or light vegetable stock

150ml (5fl oz) single cream (optional)

salt and freshly ground black pepper

2 tbsp chopped fresh flat-leaf parsley, to garnish

Heat the oil in a large saucepan, add the potatoes and leeks and fry gently for about 5 minutes, stirring often and being careful not to let them brown.

Pour in the water or stock, bring to the boil then simmer, with a lid on the saucepan, for about 20 minutes or until the vegetables are tender.

Blend the soup, making it smooth or chunky, depending on your taste. Stir in the cream, if using, and season with salt and pepper.

Reheat gently without letting it boil. Ladle into warmed bowls and sprinkle over some chopped parsley.