We recently tried out this yummy and filling winter soup for our thermos while out on the snow!

Called penny soup because the vegetable pieces look like coins, this soup is delicious with a few pieces of fresh bread and cheese, making a perfect lunch with the warm winter sun on your face!

4 small red-skinned new potatoes
4 large carrots
1 medium sweet potato
1 leek, white and pale green parts only
1 tbsp butter
1 tbsp olive oil
2 1/4cups vegetable stock
1/4 cup heavy cream
Salt and freshly ground black pepper

1. Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1/8 in (2–3cm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.

2. Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3–4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.

3. Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender.

4. Transfer one-third of the vegetables to a blender or food processor with the cooking liquid. Purèe then return to the pan, add cream and stir. Season with salt and pepper and serve hot!