Leek and potato soup

This has to be the easiest soup in the world to make, and surely one of the most satisfying to eat - it feels like putting on a big fluffy pair of slippers.

Goes perfectly with homemade soda bread. 
 

Leek and potato soup with homemade soda bread

My brother told me how to make this soup after having made it when he was in primary school. He is 33 now so does that mean I can call it 'an old family recipe'?

Leek and potato soup ingredients

• Rapeseed oil*
• 1 large onion
• 2 large leeks
• 2 medium floury potatoes
• 1 litre vegetable stock
• Plenty salt and pepper
• A little grated Cheddar, to serve

*I doubt my brother recommended using rapeseed oil so feel free to substitute for olive or butter. 

How to make leek and potato soup

1. Heat a little rapeseed oil in a large pan.
2. Chop the onion finely and add to the pan.
3. Put the lid on the pan and sweat the onions over a low heat while you prepare the leeks.
4. Remove the outer leaves from the leeks, then chop into long batons. Slice each baton lengthways, then run under the cold tap to remove any soil.
5. Slice the cleaned leeks into smaller pieces.
6. Add to the onions and sweat until both are soft (about 10 minutes)
7. Peel the potatoes and cut into even sized pieces.
8. Add the vegetable stock to the pan.
9. Add the potatoes and season with plenty salt and pepper.
10. Put the lid back on the pan and bring everything to the boil.
11. Reduce the heat to a simmer and cook until the potatoes are tender.
12. Leave the soup to cool slightly, then either liquidise in a food processor or mash with a potato masher.
13. Check the seasoning. 
14. Sprinkle over a little grated Cheddar to serve.