Ingredients

• 1 kilo (2 lb) leeks, washed, trimmed and chopped into small pieces
• 1 kilo (2 lb) potatoes, peeled and sliced
• ½ kilo (1 lb) onions, peeled and sliced
• 125 g (¼ lb) butter or block margarine
• 1½ litres (2 pts) chicken stock
•   salt
•   freshly-milled black pepper
• ½ litre (1 pt) milk

Method

1. Chop leeks into small pieces. Peel and slice potatoes and onions.
2. Melt the fat in a large saucepan. Add the prepared vegetables and stir over low heat for 5 minutes.
3. Add stock and season generously. Bring to the boil, cover and simmer gently for 25 minutes.
4. Cool slightly then liquidise the contents of the pan to a smooth purée.
5. Reheat gently, adding the milk. Serve the soup garnished with a little chopped parsley and some fried bread croutons.

Notes