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!