LEEK POTATO SOUP
1 tablespoon olive oil
2 cups potatoes, peeled and chopped
3 large leeks, white and light green part only
1,5 litres vegetable stock
salt to taste
splash of cream
nutmeg to taste
Wash the leeks and cut into rings. Heat olive oil in a large pan over medium heat. Add the leeks and fry until softened, about 5 minutes. Stir occasionally.
Add chopped potatoes and vegetable stock. Bring to a boil, then simmer on medium heat until potatoes are cooked and very soft, about 10 minutes. Take off the heat and blend the soup in a food processor until smooth. Transfer soup back into the pan. Stir in a splash of cream and season to taste with salt and freshly grated nutmeg. Serve hot with bread.