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leek and potato soup

serves 4–6

2tbsp olive oil

3 leeks, sliced

700g/1¹/₂lb/4¹/₂ cups potatoes, peeled and diced

1 litre/1³/₄ pints/4¹/₃ cups water

chopped fresh parsley, to garnish, optional

Heat the oil in a large saucepan. Add the leeks and potatoes and cook gently, covered, without browning, for 20 minutes. Stir the vegetables often to prevent them sticking to the pan.

Add the water, stir, then simmer for 5–10 minutes, until the vegetables are tender.

Purée in a blender or food processor. Season with salt and pepper to taste, stir, and serve in warmed bowls, sprinkled with chopped parsley, if using.