Add your rapeseed oil to the pan or the soupmaker and saute with the leek, until the leek is soft.

Add the remaining ingredients, stirring well. The soup looks fairly unappetising at this point. Don't let it put you off. See the thumbnail image above.

Choose your cooking setting. I chose smooth for my version, as I wanted a creamy, luxurious soup, rather than a meal in a bowl type soup.

When fully cooked, pour in the cream slowly then stir before eating. If you plan to freeze, do so before adding dairy, as soup with cream in it does not defrost well.