Serves generous 4, can do 5.


25g Butter

1.5 Large Leeks (250g)

1 Onion

500g potatoes

1.2 Litres Chicken Stock


Cut leeks in half lengthways then slice.

Rinse leeks

Chop onion

Melt butter over medium low heat

Put leek and onion in butter when butter is bubbling

Stir to coat in butter

Cover pan and cook for 10 minutes, stirring occasionally. Do not let it brown.

Peel and cut potatoes in 5mm discs.

Prepare stock.

After leek and onion has cooked for 10 minutes, add potato and stock.

Optionally add a little pepper (and salt)

Bring to boil, then simmer for 10 minutes.

Blend thoroughly, for about 2-3 minutes.

Bring to boil again.