Ingredients:
1 lb leeks, washed
thoroughly and cut into thin slices
1 lb potatoes, peeled, thinly sliced, and cut into strips
2 oz butter or margarine
1 pint vegetable stock (or use canned chicken broth)
salt and pepper
l/2 pint single cream
1/2 pint) milk
chopped parsley or chives
Method:
Prepare leeks and potatoes.
Fry leeks gently in melted fat until soft but not brown.
Add potato and cook gently for 2-3 minutes
Add stock and seasoning
Bring to boil.
Cover and simmer for about 12-15 minutes, or until vegetables are soft.
Purée until thick and smooth.
Stir in cream and milk
Reheat gently without boiling.
Serve:
Sprinkle with chopped parsley or chives before serving.