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Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3–4 minutes over a medium heat until starting to soften.
Add the vegetable stock and bring to the boil. Season with salt and pepper. Simmer for 10 minutes until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche. Heat through and serve.