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.