Leek & Sweet Potato Soup

Serves 4

• 1 Tbsp Olive oil
• 5 leeks, chopped
• 2 Sweet potatoes, peeled & chopped
• 1 stock cube or 1 tbsp bouillon stock
• Fresh black pepper to taste.

1. Heat the oil in a medium sized saucepan. Throw in the leek and sauté on a medium heat for 5-6 minutes, stirring continuously.
2. Add in the potato.
3. Pour in cold water until the vegetables are just covered. Add in the stock.
4. Bring to the boil then cover and simmer for 20/25 minutes. The potato should be soft when a knife is inserted.
5. Blend until smooth then set aside to cool before refrigerating.
6. Serve chilled with chopped chives!