A wonderful hearty soup for chilly days.
Heat the oil in large saucepan over medium-to-high heat, add the potatoes, onion and leeks and cook for 10-15 minutes, stirring occasionally. Add the stock and simmer for 30 minutes.
Remove from the heat and add the milk. Using a hand-held blender, pulse until smooth. Check the seasoning and stir in the parsley. Serve at once.
Tip: If you have some cream, swirl a little on the top of each serving.
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