ASDA part of the Wal-Mart family

• 50g butter
• 4 medium-sized leeks, trimmed and sliced
• 1 large potato, peeled and sliced
• 850ml hot vegetable stock
• 300ml whipping cream
• chives, snipped, to garnish

1 Melt the butter in a large pan and stir in the leeks and potato so they are coated. Cover and cook over a very low heat for 10-15 minutes, stirring occasionally, until the vegetables start to soften.

2 Add the stock, cover and simmer for 15 minutes. Allow to cool for 15 minutes, then purée in a blender.

3 Return the soup to the pan, add most of the cream and heat but don’t boil. Divide between warm bowls and garnish with a swirl of cream, chives and freshly ground black pepper.