Ingredients
Instructions
- Melt butter in a large saucepan, add leeks, potatoes and onion, stir well to coat with the butter. Cover tightly with a piece of grease proof paper and cook on a low heat stirring frequently for about 15 mins until softening but not colouring.
- Add stock and milk and season with salt and pepper. Bring to the boil and simmer gently for about twenty mins until vegetables are tender.
- Transfer soup to a food processor or blender and blend until smooth.
- Serve and enjoy!