Leek, potato and carrot soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel your potatoes and cut them into small chunks. Put them in a big pan. Cut the dark green off the leek as well as a slice of the bottom. Wash thoroughly to get all the dirt off. Cut them into thin slices.

Step 2

Peel the carrots and thinly cube them. Add all vegetables to the pan along with the butter and oil. Turn the heat to medium then when the butter has melted turn to low.

Step 3

Leave the vegetables to cook for ten 10 minutes. Boil the water and add the stock cube stir until dissolved. Add to pan. Along with the salt and pepper. Leave for 2 minutes then add the milk.

Step 4

Bring the heat to medium and let it boil. Turn heat down and let it cook for another 15 minutes.

Step 5

From here you can either leave it chunky or you could blend it with a hand held blender till smooth.

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