Leek and potato soup

Ingredients – addition of cannellini beans adds protein without flavour

1 knob of butter
I medium onion
1 large leek, chopped
2-3 medium potatoes peeled and diced
700ml vegetable stock
Single cream or crème fraiche
1 400g can cannellini beans, drained (see note above)
Salt and pepper to taste

Method

• Heat the butter slowly in a pan until melted; Add the chopped leeks, onions and cover, cooking slowly for about 5 minutes.
• Add the potatoes and cover, cooking slowly for another 5-10 minutes
• Pour in the stock and bring to the boil.  Simmer for 10-15 minutes
• Add the drained beans
• If a chunky soup is preferred mash with a potato masher, if a smoother soup is preferred blend with a hand blender.  Bring back to simmer until the soup is piping hot.  Thin with milk if the soup is too thick.