Creamy Leek and Potato Soup

Slice the leeks and dice the onion, and fry with a little butter on a medium heat for 10mins or until soft.

Add 1 pint of stock and bring to the boil. Then simmer

Chop the potatoes and carrots (optional) into 1cm cubes and add to the stock. Simmer for 20mins or until soft.

Add chopped parsley, chives. You can add salt and pepper to taste also.

Use blender to blend soup mixture until smooth, adding cream as you go until you are happy with the consistency. If the soup is still too thick add a little milk to thin.