Creamy Vegetable Soup is a delicious vegetarian soup for the colder winter months!
In a large saucepan melt the butter until bubbling. Add the leek (or onion) and cook until soft. Stir in the flour and cook the mixture, stirring with a wooden spoon until thick. Add the water and the stock cubes and the potato. Cook for about five minutes before adding the remaining vegetables. Simmer for 10 minuets or until the vegetables are cooked through. Stir in the cream, season to taste and serve immediately.
Serve with crusty bread.
Note: This recipe is not suited to freezing.