Leek, Carrot & Potato Soup

This soup is a regular in my house and as I made some earlier this week, I thought I'd post the recipe while I remember to.  It's another of the lovely recipes that came from my visits to France as a young girl and one which my aunt still makes today, however, I have added to the original recipe (see step 1 below) to give it a bit more kick but if you're in a hurry you can leave out step 1 and it's equally delicious.  This soup is wholesome enough to have as a main meal with some fresh bread, which I often do and it's even nicer the next day.  It freezes perfectly too if you want to save some for another day.  Here's what you need:

1 x Tablespoon Olive Oil
1 x Onion
1 x Clove of garlic
2 x Large leeks (or 3 small)
2 x Carrots (medium)
5 x Medium sized potatoes

Step 1:  In a medium sized pot, heat the olive oil and add the chopped up onion and crushed garlic clove and cook it for a few minutes stirring continuously.

Step 2:  Add the washed, chopped leek, the peeled and chopped carrots and the five peeled potatoes (I leave them whole) and cook for another minute or two before covering with water.

Step3:  Leave to simmer until carrots and potatoes are soft and then throw in 2 vegetable stock cubes and stir until blended.  I don't add salt to this soup as the stock cubes contain quite and bit but you can add according to your own taste.

Step 3: Blitz the lot and serve with a dash of crème fraîche on top and some crusty homemade bread..
Bon appétit!