Leek and Potato Soup
3 leeks, washed and sliced
1 1/2 lb potatoes, peeled and diced
1 pints of stock or water (more if needed)
3-4 tablespoons of cream (optional)
Salt and freshly ground black pepper fry the leeks and potatoes gently in
butter in a covered saucepan, stirring often for about 20 minutes add the stock
or water and simmer for 10 minutes until the veggies are tender puree, adding
the cream if using. Season with salt and pepper and sprinkle with fresh chopped
parsley.
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