Step 1: (i use an immersion blender, Wilkinsons sell them for as little as £6 and they are really worth it for smoothies and soups throughout autumn and winter, and you can froth your own hot milk with them too)
Step 3: Add the butter to a hot pan along with the leek and onion.
Step 5: Stir occasionally for 10 minutes adding the garlic after 5.
Step 7: Add the potatoes and stock.
Step 9: Simmer until potatoes are falling apart.
Step 13: Taste and add salt and pepper to your liking – feel free to add a little more water if the soup is too thick for you
Step 15: Let cool before putting in the fridge – will last 5 days in the fridge or up to 12 months in the freezer. (portion before freezing – i suggest a large ice cube tray as it will defrost faster)
Step 17: 50p for 4 servings (depending on what stock you use – average of prices from all supermarket stores within the uk) I work that out to 12.5p per serving!