Leek and Potato Soup

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Directions

Wash the carrots and leeks thoroughly before roughly dicing
Finely slice the celery, garlic and onions.
Place a large pan on a high heat and add Olive oil.
Add all your chopped and sliced ingredients and mix together with a wooden spoon.
Cook for 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.
Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle.
Stir until the stock cubes are dissolved, and then add to the vegetables.
Wash and dice potatoes and add them to the pan.
Give the soup a good stir and bring to the boil.
Reduce the heat and simmer for 10 minutes with the lid on.
Remove the pan from the heat. Season and serve. If a smooth texture is preferred, blitz using a hand blender or liquidizer.