Potato and leek soup

Ingredients

Serves: 4

20g Oil 2 large Leeks 400g Potatoes, chopped 1 litre Water or chicken stock 15g Salt 1/2 tsp Black pepper 1/4 tsp Nutmeg powder

Wash the leeks well, separating the layers to remove any grit, then slice them thinly.

Heat the oil in a heavy pot over high heat. Add the leeks and chopped potatoes and cook for 4-5 minutes until they start to brown.

Add the water or stock, salt, black pepper.

Bring to a boil, then lower the heat and simmer for 18-22 minutes until the potatoes are soft.

Blend the soup until smooth in a blender.

Pour the soup back in the pot and add water until you reach the desired consistency.

Add the nutmeg powder and taste and adjust the seasoning if needed.

Serve hot with toast.