QUICK AND EASY SNACKS

Leek and Potato Soup

Ingredients
 
1 tablespoon sunflower oil
1 small onion, finely chopped
1 large leek, sliced
1 large potato, diced
450ml (3/4 pint) vegetable stock
Seasoning
3 tablespoons crème fraiche

Method

1. Heat the oil in a large saucepan, gently fry the onion, leek and potato for 5 minutes.
    
   
2. Add stock, bring to the boil; simmer for 30 minutes.
    
   
3. Add seasoning and cook for a further 10 minutes.
    
   
4. Liquidize or seive the soup through a metal strainer.
    
   
5. Return the soup to the pan; stir in crème fraiche and gently heat through.
   
6. Serve with warm crusty bread.
    
   

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