Potato and leek soup

Ingredients

• 500 grams desiree potatoes, peeled & chopped
• 1 brown onion, finely chopped
• 1 bunch leeks, finely chopped
• 3 cloves fresh garlic
• 1 small stick fresh ginger
• 2 litres vegetable stock
• 2 tablespoons whole grain mustard
• 2 tablespoons sour cream
• Salt & pepper

Method

1. In a large pot with a little vegetable oil, sautee the finely diced onion and leek together with garlic and ginger until softened.
2. Add the potatoes, and cook until these are softened as well.
3. Add the vegetable stock, or water, then bring this to the boil, and cook until the potatoes have started to fall apart.
4. Spoon through the wholegrain mustard and sour cream then puree with a stick blender until very smooth and shiny.
5. Season with salt & pepper, then serve with an olive and ciabatta roll.

• soup