Vichyssoise

For 4-6 people you need

4 medium sized leeks
2 oz. butter or margarine
3 small potatoes 1/4 pint water
1 pint chicken stock or
water and chicken stock cube
1 level teaspoon salt
pinch pepper
1/4 pint thick cream

To garnish

chopped chives OR spring onion tops

1. Use white part of leeks only, wash well and chop.
2. Melt butter in pan and cook leeks slowly for 10-15 minutes, without letting them brown.
3. Peel potatoes and cut in cubes.
4. Add to leeks with the water and stock.
5. Season, cover pan and simmer for 25 minutes until potatoes are soft.
6. Rub mixture through a sieve, return to pan, add the cream and heat, but do not boil.