Leek, Onion And Potato Soup 4 large leeks 1 medium onion, chopped small 2 medium potatoes, peeled and diced 50 G butter 850 ml vegetable stock 275 ml milk salt and freshly milled black pepper To Serve: 1 and a half tablespoons snipped fresh chives or chopped fresh parsley 2 tablespoons cream or creme fraiche Method: 1. Begin by trimming the leeks, discarding the tough outer layers. Now slit them in half lengthways and slice them quite thinly, then wash them thoroughly in two or three changes of water. Drain well. 2. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes,stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. 3. After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft -- if you have the heat too high the milk in it may cause it to boil over. Leave to cool off the heat. 4. Now you can put the whole lot into a blender and blend to a puree. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into. 5. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. 6. Add a swirl of cream or creme fraiche before serving and sprinkle with freshly snipped chives or parsley.