Fee's World

Ingredients:

2 leeks, sliced
4 or 5 potatoes, washed and chopped into chunks
Few sticks of celery, chopped
Mixed veg for stock : we had a bag of chard, a carrot, some pak choi and fennel top
Bay leaf
Handful of peppercorns

Put the mixed veg, bay leaf and peppercorns into a muslin bag and tie.
In a stockpot or large saucepan, fry the leek and celery in butter or oil until softened.
Add the potatoes, stir and fry for a few minutes, stirring frequently.
Add the water and the bag of veggies, bring to the boil then lower the heat, cover and simmer until the tatties are soft.
Removed the muslin bag to a colander over a pan, squeeze gently to release any juices, let it drip.
Meanwhile, blitz the soup with a stick blender until smooth.
Add the juices from the dripped veg bag, stir and bubble away for a few minutes.
Adjust seasoning to taste and serve with croutons.