Leek & Potato Soup

Ingredients

2 leeks, white part only, chopped.
500g desiree potatoes, peeled and chopped.
1 onion, peeled chopped.
500ml chicken stock.
25g butter.

Method

Sweat leek and onion with butter over low heat for 10 min.
Add stock and potato, bring to the boil, reduce heat and simmer for 20 min.
Drain vegetables, reserving liquid.
Process vegetables until smooth.
Whisk in reserved liquid until correct consistency is obtained.
If soup is still too thick, add additional water.
Season well with salt and pepper.