Roasted Leek and Potato Soup

This soup reminds me of my childhood and also my children's childhood. There is something deeply comforting on a cold winters day about a mug or a bowl of steaming hot soup. I add lots of black pepper as I love the fiery kick it brings to the party.

I prefer to roast my veggies before adding to the pan as this gives depth of flavour to the soup. You can equally sweat of the veggies with some olive oil and butter in a large pan until soft, then add the stock.

2-3 tbsp Olive oil

450g prepared leeks (I slice the leeks in thinnish disc's)

350g prepared potatoes (Try to slice the potatoes the same size as the leeks)

150g peeled and diced onion 

4-5 stems of thyme

2 cloves of garlic

Salt & black pepper

2 stock pots (I prefer chicken but vegetable works too)
1 Knorr herb pot

750g Boiling water
2 tbsp double cream optional 

Tumble the veggies, garlic and thyme into a large roasting tray and coat in some olive oil,  roast in a hot oven until tender and starting to crisp about 35-45 mins.

Pour Into your largest saucepan, removing the thyme stems. Cover with water and then dissolve the 2 stock pots and the herb pot in a little water and add to the pan, bring to the boil, blend with a handheld blender, season to taste.

Stir in the cream if using.