This organic leek and potato soup is a real seasonal winner. The leeks are something special (it wouldn't be the same using onion), and the addition of the butter gives it a creamy texture without the cream. These M&S Organic leeks from Ocado are delicious and don't need a lot of washing. I add turmeric and black pepper for colour, extra health and flavour.

Makes three decent sized portions.

You'll need:

3-4 leeks. Top and tailed, then sliced into smallish chunks. (the green tops might need a bit of a wash if they have soil in them.

1-2 large potatoes, roughly chopped (no need to peel).

1 heaped tsp turmeric powder and black pepper.

Salt to taste.

A dessert spoon or two of butter (or vegan spread).

Water to cover.

How to:

Fry off the leeks gently with the butter and turmeric until they are quite soft

Add the potato, salt and pepper, and cover with water until it reaches the top of the ingredients.

Bring to the boil with a lid on, then simmer on a medium heat for about 15 mins.

Blitz with a stick blender or similar. Add extra black pepper on top, if you like.

Serve on its own or with crackers/crusty bread and hummus.