Cream of Leek and Potato Soup

Ingredients for 4:

• 2 leeks, chopped
• 1 celery stick, chopped
• 2 potatoes, peeled and diced
• 1 large onion, chopped
• 1 clove garlic
• 1 bay leaf
• 1 1/2 litre stock
• 200 ml full fat milk
• salt, pepper & a good pich of grated nutmeg

Put all the vegetables in a large saucepan with 2 tbsp olive oil. Gently fry them for 10 minutes until pale. Add the stock and bay leaf; bring to the boil. Simmer for 45 minutes or until the potatoes are cooked through. Add the milk and check the seasoning. Remove the bay leaf and blend in the liquidizer.
Serve hot with fried croutons.

Easy croutons from leftover bread:
Dice the bread and fry very gently in one tablespoon of oil until they are crunchy.