Ingredients:
4 large leeks
about 4 Potatoes (you want roughly 50% leeks and 50% potatoes)
1 medium onion
1 oz (25 g) butter
1 1/2 pints (850 ml) stock or veggie bouillon
10 fl oz (275 ml) Milk
salt and black pepper

To serve:
1 tablespoon crème fraiche or double cream
Some fresh chives or parsley

Step 1 - VEG
Trim the leeks, discarding the tough outer layer.
Split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water & Drain well.

In a large, thick-based saucepan, melt the butter, add the leeks, onions and potatoes, stirring with a wooden spoon so they all get a coating of butter.
Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.

Step 2 - STOCK + Milk
Add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over.

Step 3 - BLEND
Put the whole lot into a blender – leave it to cool a little first – and blend for about 20 seconds.
You may need to do this in batches depending on the size of your blender.

Step 4 - Serve
Return the soup to the saucepan and reheat gently, tasting to check the seasoning.

Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.