The best Leek & Carrot soup 

I love soup for lunch, it's a great way of getting all that vegetable goodness into your diet. As well as warming you from the inside out on a cold day!
SERVES 3-4
INGREDIENTS
130g leeks, trimmed weight
260g carrots, peeled and diced
100g potato, peeled and diced
1 small onion
25 g butter
1 clove of garlic crushed
450ml hot chicken or vegetable stock
100ml milk (of your choice, I use Oat milk)
A dash of Worcestershire sauce
Salt and pepper to season
Grated cheddar cheese
METHOD
Trim the leeks, then half the leeks lengthways and chop. Place in a colander to wash
off any dirty and leave to drain.
Peel and dice the carrots and potato.
Chop the onion.
Melt the butter in a large saucepan over a medium heat. Add all the prepared
vegetables along with the crushed garlic.
Coat vegetables in the melted butter and leave on a low heat to cook gently for
about 10 minutes with the lid on the saucepan, stirring from time to time.
Pour in the hot stock, add some seasoning and bring to simmering point. Cover
the saucepan with a lid and simmer gently for about 25 minutes, or until the
pieces of carrot are tender.
Liquidise the soup, then return it to the pan. Add the milk and a few drops of
Worcestershire sauce and reheat gently.
Taste to check the seasoning.
Serve into bowl and sprinkle over a handful grated cheddar.