Dad's Leek & Potato Soup

Serves 4-6 | Prep Time 10 min | Total Time 25 min

I love the Autumn, not least because it means my Birthday and Christmas are drawing near; it's the comfort of wearing chunky knits and drinking hot cups of tea, and the warmth from the sun on chilly walks. Big bowls of steaming soup and lavishly buttered bread are all I want for lunches this time of year, and with leeks and potatoes both in season (and cheap to buy!), my dad's speedy leak and potato soup should be everyone's go-to.

Ingredients

2 leeks, cleaned & cut into 2cm lengths

large knob of butter

500g waxy potatoes (although any can work)

1 litre veg stock

bunch of parsley & chives, roughly chopped

Bread (ideally day old baguette)

Recipe

1. Clean and chop the leeks into 2cm rounds.

2. In a large saucepan, melt the butter and gently cook the leeks with the lid on for 2-3 mins.

3. Peel and chop the potatoes into rough chunks, and make up the stock.

4. Add the potatoes, stock, and black pepper to the pan.

5. Simmer the soup for 10 minutes until the potatoes are cooked through.

6. Turn the oven on to a low temperature (~160C) and put in your bread to warm through.

7. Chop the parsley and, if using, the chives too, and mix into the soup.

8. Simmer for 2-3 minutes.

9. Serve in bowls with the warm, crusty bread.