INGREDIENTS  (To make approximately 8 servings )

4       Medium sized leeks, cleaned and chopped, removing the green parts

½      Red sweet bell pepper (de-seeded and chopped)

½      Yellow sweet bell pepper (de-seeded and chopped)

2       Medium onions (Chopped)

2       Medium potatoes (Chopped into half inch cubes)

2       Carrots, sliced

2       Sticks of celery, sliced

2½     Pints of chicken or vegetable stock

1       Teaspoon of sugar

Sea Salt and freshly ground pepper to taste

METHOD

(1)      Sweat the onions and leeks in olive oil on a low heat in a tightly covered pan until they are clear but not browned

(2)      Add the peppers, potatoes, carrots and celery and cook uncovered over a low heat until all the ingredients are coated and partly cooked, stirring frequently

(3)      Add the stock and sugar, bring to the boil, again stirring frequently, then turn the heat down

(4)      Simmer for about an hour

(5)      Liquidise the mixture on high speed and return to the pan

(6)      Return the liquidised soup to a simmer

(7)      Serve garnished with garlic croutons and a swirl of double cream

Hearty and warming.