Leek and Potato Soup

400g potatoes
300ml water
150ml milk
1 large leek
1 small onion
1 tbsp butter (or oil)
1 tsp salt
1 tsp pepper
2 tsp soy sauce
1 vegetable stock cube
(additional 250ml water)

Serves 4

Slice the leek and onion and soften over a low heat in the butter or oil.
Peel and dice the potatoes, add to the leek mixture, along with the remaining ingredients, (except the additional 250ml water.) Boil until the the potatoes are soft.
Blend till you get a smooth consistency and then add as much of the additional water, until you get the consistency you want and stir through. (I normally add an additional 200ml).

Please note that when you boil the potatoes you loose some of the water which is why you should save the additional water to add in after you have cooked the potatoes.

And serve!

Serving suggestion - grate a little cheese on top (perhaps a tablespoon), I recommend gruyères.