Leek, Potato and Carrot Soup

I can't get enough of this soup. With only about 10 minutes of preparation time, and then about 40-odd minutes of cooking time, it's got to be my favourite soup. I grew up on Leek and Potato soup, and the addition of a carrot or two just adds a little more flavour. In a restaurant, they would probably put a drizzle of cream on the top to improve the presentation, etc., but I'm just as happy to put even more freshly ground black pepper on the top.

I always make enough for about 4 or 5 people as, even if there aren't that many people eating, it keeps for a few days, and I can easily reheat it. Plus, it's something I can never get bored with. You can buy the canned stuff, but it just isn't anything like as nice as cooking it yourself. It such an easy and inexpensive dish.

Recipe

• 3 or 4 Leeks
• 1 or 2 Potatoes
• 1 or 2 Carrots
• 1 pint of Marigold Swiss Vegetable Bouillon
• 0.5-1 pint Water
  
• 1 tablespoon butter
• A couple of Bay Leaves
• Salt and a generous amount of Freshly Ground Black Pepper

Preparation is the same as with the Leek and Sweet Potato Soup, and then served with some cheese and onion bread.