leak potato soup
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
