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  • 30 g butter
  • 1 leek, white part only, washed & sliced
  • 1 potatoes, peeled & chopped
  • 250 ml unsalted vegetable stock or water
  • 50 g frozen peas


  1. Warm the butter in a pan, then sauté the leek for 5-6 minutes until just golden.
  2. Add the potatoes & stock. Bring to the boil, reduce the heat, cover & simmer for 10 minutes.
  3. Add the peas & continue to cook for 3-4 minutes or until the vegetables are tender.
  4. Blend until smooth.
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