Leek and potato soup

1 Heat the olive oil in a large lidded pan/casserole and set over a medium heat. Add the leeks, onions and potatoes with plenty of salt and pepper, then cook gently, with the lid on, for 15-20 minutes. Stir every now and again to make sure the veg doesn’t catch on the bottom. Add the garlic and cook, stirring, for 1 minute.

2 Add the stock with the dijon mustard, bring to the boil, then turn down the heat to low and simmer for 15 minutes more until the veg are tender. Serve the soup spooned into warm bowls, sprinkled with the chives and freshly ground black pepper.