Cheesy Leek & Potato Soup

Ingredients

• 1/2 tbsp Vegetable oil
• 1 tbsp Butter (unsalted)
• 1 White onion (diced)
• 275 g Leeks (chopped (2-3 medium sized leeks))
• 100 g Plain flour ((all purpose flour))
• 1 litre Water
• 775 ml Milk (any kind)
• 3 Vegetable stock cubes (I used Oxo)
• 1 kg Potatoes (peeled and diced into small cubes)
• 200 g Cheddar cheese (grated)
• 2 tsp Salt (more or less to taste)

Instructions

1. 1

   Add the oil and butter to a large pan and warm on a low heat until the butter is melted

2. 2

   Add the sliced leeks and diced onion to the pan, and cook them for 5-8 minutes until soft

3. 3

   In a mixing bowl, measure out the flour. Add some of the milk slowly, whisking as you add it. Stop when you have a smooth paste

4. 4

   Add the paste to the pan, then add the rest of the milk and mix in

5. 5

   Add the water, stock cubes and diced potato. Bring the mixture to a simmer and let it bubble for 15-20 minutes, until the potato pieces are soft. Make sure to stir it often so it doesn't catch on the bottom of the pan

6. 6

   When it is done, turn the heat off and stir in the cheese. It will melt into the soup

7. 7

   Then add salt to taste. I like to add 2 tsp, but you may like less depending on your preference or the strength of the cheese

8. 8

   Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days. You can also freeze this soup