Leek Onion & Potato Soup


4 large leeks
2 potatoes, peeled and diced
1 onion, chopped
1½ pints chicken (or vegetable) stock
½ pint milk
2 oz butter
2 tbs cream or crème fraiche
Small handful chopped chives or parsley



  • Trim leeks, split lengthwise and slice finely
  • Melt butter in a large pan
  • Add all the vegetables and stir well
  • Season with salt and pepper
  • Cover and ‘sweat’ over a low heat for 15 mins
  • Add stock and milk
  • Simmer with lid on for 20 mins
  • Blend (or liquidise, or sieve) to a puree
  • Just before serving, heat gently and stir in cream and herbs