About food

3 tablespoons butter or olive oil

300 g/12 oz leeks, sliced

300 g/12 oz potatoes, peeled and sliced

6 cups /1.5 l chicken or vegetable stock

1 cup /250 ml milk

½ cup/125 ml crème fraiche

salt & black pepper

sauté potatoes and leeks with butter  in a pan, until soft

add the stock, cover and cook as long as the potatoes are tender

use a blender to make purée

then add milk and mix

serve hot with crème fraiche