Leek and potato soup.

This has always been a favorite of my Mum's and it is really nice comfort food with the benefit of actually being quite healthy! Perfect for cold dark nights.
This soup has very few ingredients and little washing up afterwards! Bonus! Ingredients can be bought in advance for cooking at a later date or whenever you feel up to it. It can also be refrigerated and reheated for the next two days or frozen for future non-cooking nights. I serve it with chunky bread and butter.

Leek and potato soup.

1 large onion, diced
3 large baking potatoes, peeled and cubed
2 large leeks
1.2 L vegetable or chicken stock
1/2 tsp ground cumin
150 ml double cream
salt and pepper

Cook the onion with olive oil in a deep pan/ casserole dish for a few minutes. Add the leeks and cook until the onions and leeks are soft (5-10 minutes).
Add the potatoes and cumin then pour over the vegetable stock and give it a good stir. Bring to a simmer and cook for 20-30 minutes on the hob with the lid on, until the potatoes are starting to fall apart. Stir in the cream and add salt and freshly ground pepper to your own taste.

And that's it!! You could experiment and add other spices and herbs, but I love the simplicity of this soup.

Hope you enjoy! Lots of love xxx