Leek and potato soup
vegetable or chicken stock
salt and pepper to season
Peel and chop the onion and potatoes into chunks
Trim the leeks and cut into fine pieces
Melt the butter in the pan and add the leeks, onions and potatoes.
Season with salt and pepper and cook gently for around ten minutes until softened
Add the stock and the milk, cover and simmer gently for around 20 minutes until the vegetables are soft.
Blend to a purée and serve
Add a little cream if desired