Leek and potato soup

DIRECTIONS

• in a large saucepan put some olive oil and the cleaned and chopped vegetables, sweat them slowly for about 20 minutes until they are cooked.
• Make up the stock, to how much soup you require and add to veg.
• Cook a little longer, making sure the veg is all cooked.
• Zap it all with a hand blender and check seasonings.
• It shouldn't need salt as the stock will have salt.
• Eat with crusty bread.