Classic Leek And Potato Soup - cooking recipe

Ingredients

2 tablespoons butter
2 large leeks
1 small onion
12 ounces potatoes
4 cups chicken stock
salt and pepper

Preparation

Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.
Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes.
Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes.
Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.
Will keep for 2-3 days in the fridge, and freezes well.