Leek and Potato Soup

A variation by Sarah Raven

Serves 8

1 onion, thinly sliced
25g butter
6 large leeks, sliced
3 medium potatoes, sliced very thinly
1 ltr veg stock
500 ml milk
handful fresh basil
5-6 tbsp single cream/creme fraiche

In a large heavy-based pan, saute the onion in olive oil and butter until soft. Add the leeks and potatoes, and cook for 6-7 mins. Add the stock and simmer until the veg are tender.
Liquidise and add enough milk for the desired consistency, then bring to the boil.
Remove from the heat, add the basil and cream. Season to taste.