Lately I have been buying veggies in bulk.  This week our table is graced with a huge bunch of fat leeks, dying to be turned into SOMETHING nice.  

I have a neverending love affair with soup, so soup it will be for our dinner.  Hopefully I can hide the 'veggie' part of the soup so Son#2 won't pull up his nose.  Three and three-quarter year olds...  I ask you.

Potato & LEEK SOUP!

Ingredients:

About 500g of peeled potatoes, chopped

A small onion, roughly chopped

About 500g sliced leeks, mainly the white part

800ml of vegetable stock
1 tablespoon of wholegrain mustard

small carton of (soy) cream (around 200ml)

butter
2 bay leaves

salt & pepper

fried bits of bacon (optional for the non-vegetarians!)

1 baguette

grated cheese

Method:

In a heavy saucepan, melt the butter and then add the leeks, onion and potatoes.

Fry for a few minutes until all the veggies have been covered with butter.

Add the stock and bring to the boil.

Add the bay leaves, salt & pepper.

Cover partially and let it simmer for 15 minutes. 
Fish out the bay leaves. 
Stir in the mustard.

Using a hand-blender, blend in batches to a chunky consistency.

Add the cream.

You could add some stock/water if the soup is too thick.

In the meantime, slice the baguette thinly.

Preheat the grill.

Cover the slices of baguette with grated cheese and place under the grill until the cheese has melted and starts to brown.

Serve together with soup while hot!

Bon appetit!