Recipe found on

Makes 6 servings

Ready in under an hour!


1 Tbsp. vegetable oil

1 onion, sliced

8 oz. potatoes, cubed

2 medium leeks, sliced

2 pints vegetable stock

5 fl. oz. double cream or crème fraîche

Salt and freshly ground black pepper


Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until the vegetables are starting to soften.

Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.