This time of year I tend to do a lot of soups using the veg we grow in our garden, I freeze them and they last us through the winter. Today I've made a simple leek and potato soup from The Good Granny Cookbook.

You'll need:

450g/1lb potatoes, peeled and diced (though I tend to just scrub and dice them, it's a shame to loose the skins on homegrown tatties)
2 large leeks, washed and thinly sliced
40g/1 1/2oz butter
1litre/1 3/4pints water (I sometimes use stock)
1 teaspoon sugar
salt and pepper
cream
chopped parsley, chervil or chives

Melt the butter and stir in the leeks. When they are beginning to soften but not brown, add the potatoes, the water (or stock), sugar and a pinch of salt. Bring to the boil and cook for 25 mins or until the potatoes and leeks are soft. Liquidize the soup and adjust the seasoning. When it's hot, pour the soup into bowls and add a swirl of cream and scattering of herbs to each. Can also be eaten cold (if you're 'fancy' like that) but allow to cool before adding the cream.

@mrsemilybarnes