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I make the best Leek & Potato soup
4 Leeks
1 Onion
1 Large Potato
50g Butter
1 & 1/2pints of Vegetable Stock
150ml Double Cream
Parsley
Salt
Pepper
1. Remove the leaves and root end of 4 leeks, slice the white part.
2. Slice the onion and potato.
3. Melt 50g of butter in a pan, add veg and stir.
4. Cover and cook over a low heat for 10 mins, stirring occasionally.
5. Add vegetable stock, season and bring to the boil.
6. Cover and simmer for 20 minutes.
7. Puree then add double cream and parsley