• 2 lbs (900 g) leeks (sliced)
• 1 medium onion (finely chopped)
• 1 oz (28 g) butter
• 2 medium sized potatoes (diced)
• 2 pints (1.1 litre) chicken or vegetable stock
• Salt and pepper
• ½ pint (285 ml) single cream
• Chives

Method:

1. Chop the onion finely and fry lightly in the butter.
2. Add the sliced leeks and peeled potatoes cut into small cubes.
3. Stew gently in the butter for a further 5 minutes.
4. Add the stock, bring to near boiling point, season, cover and simmer for 20 minutes or until the leeks and potatoes are cooked.
5. Put through a blender or sieve.

Can be eaten hot or cold.

To serve hot - transfer back to a clean pan and reheat gently, add the cream and test for seasoning.

To serve cold - stir in the cream, chill and serve with a sprinkling of chopped chives.

Freezes well. Stop at putting through a blender, don't add the cream, pack into plastic containers.