Step 1

Put the oil, onion and leek in a large saucepan. Cook the onion and leek, with the lid on, for about 10 minutes, until the onion and leek are soft but not brown. Stir occasionally.

Step 2

Next, add the chopped potato and stir.

Step 3

Crumble the stock cube into a jug and pour over the boiling hot water. Pour the stock into the saucepan and stir. Bring back to the boil and then turn the heat right down. Cover with the lid and simmer for 15 minutes until the potato is soft.

Step 4

Turn off the heat and then blend using a hand blender. (If you don’t have one, use a potato masher.) Season to taste with salt and pepper and serve.