The weather feels more like October than the start of spring, so I have admitted defeat on today and made a nourishing, warming soup. Then I realised it’s St Davids day on Sunday, so this is also for my family in Wales.

Ingredients (makes enough for about 6 servings depending on how greedy you are!)

3 large leeks, chopped
1 large onion, chopped
Oil for frying
Salt and pepper
800g of potatoes chopped
2 tsp chopped garlic
1 tsp each of rosemary, sage and thyme
750ml of vegetable stock
Tub of Koko cream cheese (150g)
Chilli flakes for the garnish

Recipe

You can chop the veg quite roughly as it will all be blended later.
Saute the leeks and onion in the oil for about 5 mins. Add the chopped potatoes, garlic, herbs, salt and pepper and continue to saute for another 5 mins.

Stir in the stock and then simmer for approx. 20 mins until the veg is cooked.

Once the veg is tender, use a blender to blend the soup. Add some water if it is a bit thick,

Stir in the cream cheese (I do this is small amounts at a time).

Check the seasoning and serve.

I also made some garnish by cubing some potatoes and roasting them in the oven with oil, chilli flakes and sea salt for about 20 mins.