Leeks and potato cream soup
1 tbsp vegetable oil
1 medium onion
8 medium potatoes
1 large leek
4,25 cups water or vegetable or chicken stock
0,75 cups cream
salt and pepper to taste
Peel and mince the onion. Peel and cube the potatoes. Wash thoroughly and slice the leeks. In a large pan heat the oil and fry the vegetables on medium heat for approx 10 minutes, or until just beginning to brown.
Transfer to a pot and add water or stock and salt and pepper. Bring to boil, cover and simmer for 10 minutes minutes, or until the vegetables are tender throughout.
Using an electric blender blend the soup to desired consistency, add cream. Mix to combine. Serve hot, with rustic bread and butter.