Leek and Potato Soup

Instructions

• Cut leeks lengthwise and wash well then shred finely.
• Peel and cut potatoes into large dice and chop onion.
• Melt oil/butter in a large saucepan and add leeks, potatoes and onion.
• Cover and cook on a low heat for 10 mins to allow veg to soften but not colour.
• Stir in stock mixed with Huel, bring to boil, cover and simmer gently for 30 mins.
• Puree with stick blender.
• Scatter with parsley/chives to serve.