3 potatoes, peeled and cubed 3 leeks, washed and topped and tailed 2 tablespoons of butter Salt and pepper Water
Preparation
1. Heat the butter in a pan and add the potatoes. Cook over a medium heat for 5-10 minutes and then add the leeks, cooking for another 5 minutes.
2. Into the pam, add just enough water to cover the potatoes and leeks, add a little salt, cover the pan a little and simmer for 15 minutes or until the vegetables are soft.
3. Blend the contents of the soup pot and add salt and pepper to taste
* You can always add cream, crème fraiche or cream cheese to create a creamier, smoother Potato and leek soup.
