Leek & potato soup

For 4 people you need

1 lb. leeks 1 lb. potatoes 1 oz. butter 1 pint stock OR water seasoning 1 pint milk 3-4 tablespoons cream OR top of the milk

To garnish

few leek slices paprika pepper

1. Clean leeks very thoroughly and slice ;
2. peel and slice the potatoes.
3. Fry vegetables in the heated butter over a low heat for about 10 minutes with the lid on the pan, shaking it occasionally to prevent vegetables sticking.
4. Add the stock, bring to the boil,
5. season to taste.
6. Simmer gently for approximately 30 minutes.
7. Keep back a few slices of leek for garnish.
8. Sieve soup and return to pan with milk, re-heat.
9. Add cream or top of milk.