Leek and Potato Soup

A smooth and creamy leek and potato soup - full of flavour perfect for the cold days.


1 tbsp Bell and Loxton rapeseed oil 

1 sliced onion

225g peeled and cubed potatoes

2 sliced medium leeks

1.2 litres vegetable stock

150ml double cream or creme fraiche



  1. Heat 1tbsp Bell and Loxton rapeseed oil in a large pan and add the onions, potatoes and leeks.
  2. Cook for 3-4 minutes until starting to soften.
  3. Add the vegetable stock and bring to the boil.
  4. Season well and to taste, simmer until the vegetables are tender.
  5. Whizz with a hand blender until smooth, stir in the cream or creme fraiche, heat through and serve.