1 medium onion chopped
6 leeks, sliced – white parts only
2-3 Tablespoons Butter
4 potatoes, washed, peeled and chopped
2 pints chicken or vegetable stock (broth)
1 pint (approx) double cream

Sautee the onion and leek in butter until soft. Add the potatoes and stock. Simmer until the potatoes are soft. Whiz up the soup until there are no lumps and add cream to thin to desired consistency and salt and pepper to taste. Serve with crusty bread.