Leek and Potato Soup

1 lb leeks, washed  and chopped

1 lb potatoes, peeled and chopped

1 medium onion, chopped

2 pints vegetable stock

1/2 pint milk

1 tsp salt

1/2 tsp pepper

• Melt 2 Tbsp butter in a pan

• Add onions, leeks and potatoes, and cook on low for 10 minutes, turning the veg occasionally

• Add the stock, and cook for another 20 minutes, or until potatoes are soft

• Add milk and gently heat through

• Add salt and pepper to taste

• The soup can now be eaten chunky, or if you prefer, allow to cool for five minutes, blitz in a food processor, and reheat.