Potato Leek Soup

2 tbsp olive oil
1 tbsp butter
3 large leeks, cut into 1cm rings (all of the white part and some of the green)
2 medium cooking onions, chopped
7 medium potatoes, quartered
salt and pepper, one large pinch of both

Add all ingredients to large pot and sweat the vegetables over medium or medium-high heat, stirring often for 5 minutes.

8 cups water
3 tbsp Bovril liquid chicken stock

Add water and chicken stock to pot, give it a stir and cover with a lid.  Let it come to a boil over high heat, then reduce to medium heat or a slow boil for 30- 40 minutes, or until all the vegetables are soft.  At this stage, before blending, I often add another tablespoon of both olive oil and butter, but this is optional.  Turn off the burner and blend to a nice smooth and creamy consistency with a hand blender.  Taste test the soup and decide if you think it could use more salt or not.  Personally, I would rather add salt at the end, or let someone add it as they'd like, rather than making it to salty from the start.  Remember, you can always add it, but you can't take it away!

I realize that this soup could have milk or cream in it, but being lactose intolerant I became used to cooking without either, but that's not to say you couldn't use it.   I have in the past added either a drizzle of cream or milk to my bowl as a garnish.  Or you could always go with the old faithful dab of butter in
the center of your bowl as my mother always insisted!  Healthy or less healthy, that is the question!

Enjoy!