Leek and Potato Soup

1 tbsp vegetable oil
1 onion, sliced
2-3 small potatoes, cubed
2 medium leeks,sliced
1.2 litres vegetable stock
150ml double cream or milk
Salt and freshly ground black pepper
Tobasco sauce if you like it hot

Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or milk, heat through and serve.