Leek, Onion & Potato Soup

• 1lb Fresh Lincolnshire leeks
• 1lb Homegrown Lincolnshire potatoes
• 1lb Farm-fresh Lincolnshire onions
• 1 tablespoon of good olive oil
• 2 pints of chicken stock (2 cubes are OK)
• 1 clove of garlic
• 1/4 teaspoon of ground black pepper
• 1/2 pint of milk

Method

1. Chop the leeks - a handy tip is to slice the leeks lengthways 3 or 4 times and then chop them from top to bottom. Peel and chop the potatoes into small cubes.
2. Peel the onions (doing this under running water may help to avoid eye irritation!).
3. Add the oil to a heavy pan and fry the garlic, leeks and onions until they are soft.
4. Add the stock and cook for 20 minutes or until the potatoes are soft.
5. You now have several choices. You can serve the soup as it is with the milk or cream (the potatoes will still be chunky) or you can mash the potatoes in the pan with a potato masher, or you can blend the soup in a blender. We prefer the soup blended but this really is a personal choice.