Leek and potato soup

Ingredients

• • 40 g Butter

  • 675 g Leeks, sliced

  • 350 g Potatoes, diced

  • 300 ml Chicken stock (or vegetable for vegetarian version)

  • 600 ml Milk

  • Celery salt, black pepper

  • Grated nutmeg

  • 150 ml Fresh double cream

  • Croutons and grated carrot to serve

Directions

• 1. Melt butter in a large pan. Add leeks and potatoes.

  2. Cook for 5 mns without browning.

  3. Add stock and milk, bring to the boil. Season

  4. Simmer for about 25 mns or until vegetables are cooked.

  5. Cool slightly before liquidising.

  6. Warm soup up before serving, stir in the cream.

  7. Serve with croutons and some finely grated carrot.