Peel the potatoes and chop into small chunks and boil them until soft.
Meanwhile peel and finely chop the onion and fry until soft in olive oil. Add the leeks which have been washed and finely chopped. Continue frying until the leeks are soft.
Once all of the vegetables are cooked put into a blender. Pour in half a pint of vegetable stock and blend until smooth.
Return to the saucepan and add 300ml milk and stir. Then melt in a knob of margarine to make the soup glossy. Taste and season.
If you require the soup to go futher you can add more milk or more stock but only if your leek and onion have a strong flavour.
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