Potato and leek soup-in-a-box

Ingredients

2 very large potatoes, 3 leeks, half an onion and a few sprigs of herbs.

Slice onion and leek and lightly fry in olive oil. When translucent, and 1 litre of stock and simmer.

Add diced potatoes and half the herbs and cook until the potatoes are soft.

Remove from the heat and use a hand blender to blend into a creamy soup. Add water to thin as desired.

Garnish with a dollop of natural yogurt and the rest of the herbs and serve with a Bindoon Bakehaus sourdough.

Serves 4 -6 people