Soup is one of the most versatile and healthy meals to make from scratch using almost any combination of vegetables.

Leek and potatoes are two that pair great together and can be found in abundance during the winter.

Those who find themselves with too many of these hearty greens should look no further than chef James Martin’s simple recipe.

Sharing the recipe on his website, James said claimed that his soup is “perfect for cold days”, and couldn’t be easier with just five ingredients.

He suggested serving them with his cheesy brioche leeks, but a side of warm bread would do just fine.

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  • 300g sliced potato
  • Two leeks, sliced
  • 500ml full-fat milk
  • 100ml double cream
  • salt and pepper

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How to make leek and potato soup

Start by scrubbing the potatoes under cold running water then peel and slice into even portions.

Once sliced, fill a large saucepan with the cream and milk, then move onto the leeks by washing and slicing them.

Ensure that only the fleshy white stem is used and discard the firm green tops.

Place the leeks and potato into the pan of cream and milk then bring to a boil.

Leave to simmer for six to eight minutes then remove from the heat and blitz with a hand blender.

James suggested serving the soup in warmed bowls topped with extra crumbled stilton a drizzle of cream and oil and leeks.

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