Leek and Potato Soup

Somehow the flavour of this soup is greater than the sum of its parts.  It’s a good go-to for a wet miserable weekend and is fabulous with a side of garlic bread.

1. Slice the leeks vertically through the white part and rinse them under a tap, taking care to wash off any mud between the layers then slice the white and pale green parts of the leeks.
   
2. Melt the butter and gently cook the sliced leeks for 3-4 minutes until they are soft.
   
3. While the leeks are cooking, peel and slice the potatoes.
   
4. When the leeks are cooked, add the sliced potatoes and stock to the leeks and butter, bring the contents to the boil and cook for approximately 10 minutes, until the potatoes are soft.
   
5. Puree the soup until smooth using a handheld blender or in a food processor.  Add the milk and cream, taste and add salt and pepper if necessary.