Leek and Potato Soup

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 1 Hour

Ready In: 1 hr 15 mins

Ingredients

2 - leeks

2 - 3 large - potatoes

1 oz - butter

1¼ pint - water

1¼ pint - milk

  - salt and pepper

Directions

1. Peel the potatoes and cut them into slices about 1" (2.5cm) thick, rinse in cold water to remove excess starch. Rinse the leeks, cut off the green leaves at the top and the root at the bottom. Slice the remaining white stem into round slices about 1" (2.5cm) long. Put the milk and water into a large pan, add the leeks and potatoes. Add a heaped teaspoon of salt plus freshly ground pepper to taste. Bring the liquid to the boil then reduce the heat to a gentle simmer. Cover and simmer slowly for 1 hour.
2. Allow the soup to cool a little then pass it through a food processor or hand blender until it becomes a thick liquid with no large lumps of vegetable. Place the soup back in the pan, bring to simmering, add the butter and stir well until melted. Serve hot.