Potato and leek soup | Women's Weekly Food

Ingredients

• 2 (400g) medium potatoes, coarsely chopped
• 2 (240g) medium carrots, coarsely chopped
• 1 (200g) large brown onion, coarsely chopped
• 1 (150g) medium tomato, coarsely chopped
• 1 (150g) stalk celery, trimmed, coarsely chopped
• 6 cup (1.5l) water
• 1 tablespoon olive oil
• 50 gram butter
• 4 (800g) medium potatoes, extra, coarsely chopped
• 1 (500g) large leek, thickly sliced
• 300 millilitre cream
• 2 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh dill