Serves: 4-5, Calories: 252, Time: 1 hr

Ingredients:

• 1 tbsp veg oil.  124
• 450g potatoes, small cubes.  365
• 450g leeks (3 medium), sliced.  122
• 1 onion, chopped.  75
• 1 tsp garlic purée. 17
• 1000ml veg stock. (2 Knorr stock pots) 120
• 125ml double Elmlea.  439
• Salt and pepper

Method:

1. In stew pot; Melt butter. Add potatoes, onion, garlic and leeks. Stir well.
2. Add stock. Simmer for 30 mins.
3. Blend to desired consistency.
4. Season to taste. Stir in cream and up to 100ml water to thin to desired consistency.
5. Reheat to eat. Serve with swirl of cream.

Calories = 1262

• 1262 / 4 = 316
• 1262 / 5 = 252

Tip: Add chopped bacon for more flavour.

Tip: Crumble Stilton over soup to serve.

Tip: Add leftover shredded roast chicken.

Tip: Add bay, cinnamon and nutmeg to taste.

Modified from Leek and Potato Soup.