Hearty Leek & Potato Soup

We have been enjoying this soup recipe since the weather got colder so I wanted to share it with you. It's easy to make and healthy - barely any dairy and no gluten, so perfect for pretty much any diet (except a toddler who refuses to eat potato).

Ingredients -

1 tablespoon butter

3 cups/3 medium leeks, finely chopped and washed

6 cups/2 1/4 lb cubed, peeled potatoes

2 cups water

1/2 teaspoon salt

2 small cans/500ml broth or stock (either chicken or vegetable will do)

2 thyme sprigs (or I use a generous sprinkling of dried thyme)

1/4 teaspoon freshly ground pepper

Recipe -

Melt butter in a large saucepan (large enough to cook the soup in) over a medium heat. Add the leek and cook until tender for about 10 minutes, stirring occasionally - do not brown.

Add potatoes, water, salt, broth/stock and thyme. Bring to the boil and then simmer, uncovered, for 20 minutes, or until potatoes are very tender.

Remove pan from heat and mash the potatoes. I like to use my hand blender to make it a smooth soup, but that's not necessary if you prefer some more texture. Sprinkle with black pepper and serve. You can add a little cream when you serve if you like.

The photo shows the soup with cheddar toasts which are little slices of French bread with melted cheddar on top...coat the bread slices with a little oil before baking on a tray in the oven for 5-7 minutes. Then sprinkle grated cheddar on top and bake until melted.