Leek & Potato Soup

I needed to tackle two problems; what shall we have for lunch and what am I going to take into work for lunch next week? I had two leeks in the fridge so decided to make some Leek & Potato Soup. This soup is lovely comfort food for a cold, wet afternoon.

Leek & Potato Soup
Serves 8

1 tbsp vegetable oil
knob of butter
1 x onion, finely chopped
2 x leeks
4 x medium potatoes, peeled and cubed
200ml white wine
1 Litre Vegetable Stock
Freshly ground pepper
small pot of single cream (I could only get a 300ml when I went shopping)

Method:
1. Prepare the leeks by removing the outer leaf. Then cut off the roots and 3/4 of the tough, dark green section (I like to keep a little of the dark green section for colour). Cut in half length ways and slice in 1cm chunks.
2. In a large pan, heat the oil and the butter.
3. Fry the onions until soft.
4. Add the leeks and potatoes, put the pan on the lid and sweat for 5 minutes.
5. Pour in the white wine and bring to the boil.
6. Add the vegetable stock and bring back to the boil.
7. Reduce the heat and simmer gently for 10 minutes or until the potatoes are soft.
8. Allow to cool a little bit and then liquidize with a food processor. Try not to over puree - potatoes tend to go slimy if they are over processed.

9. When you're ready to eat, pour the required quantity in a pan and stir in a good swirl of single cream per serving. Heat gently, serve and enjoy!

There isn't any pumpkin in the recipe...that's just there ready for carving later on!