Leek, Potato and Watercress Soup

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Are the nights drawing in yet?

Wash and chop 4-5 leeks and 6 medium-sized peeled potatoes.

Sweat them slowly in a large, lidded pan with a crushed clove of garlic and a chopped onion.  About 10 minutes is fine.  Meanwhile, boil your kettle.

Now, add half a pint of milk, a pint and a half of boiling water and 4 teaspoons of Marigold vegetable stock.  Pop the lid on and simmer for 30 minutes, stirring occasionally.

Finally, add about 60g watercress, saving a few sprigs as a garnish.  Let this steam for about two minutes before skooshing it all up with your hand blender, adding plenty of black pepper and perhaps salt. Drop a few watercress leaves over the top.

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