Instructions: 1 Cut the leeks lengthways to remove any earth. Wash and chop them finely. Peel the potatoes and cut them in four.

2 Heat the oil in a saucepan and fry the leeks lightly, stirring frequently to prevent them burning. When they are soft and shiny, add the potatoes, cover with the water, and season. Cook for 30 minutes.

3 Blend in a liquidizer. Add a spoonful of cream to make the soup velvety.

When you have blended the soup, you can return it to the heat and cook 3 tablespoons of vermicelli in it.

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