Ingredients (serves 4)

• 25g butter
• 3 finely diced leeks
• Half a diced onion
• 2 large flour potatoes, diced
• 2 new waxy potatoes, diced
• 600 ml good quality chicken stock
• 50 ml organic single cream
• 75 ml organic whole milk
• Sea salt
• Black pepper

Method

Melt the butter in a pan and add the onion and two thirds of the leeks.  Sweat for 10 minutes and then add the diced floury potatoes and cook for a further 5 minutes.  Add the chicken stock, cover and simmer for 10 minutes until the potatoes and leeks are soft.  Blend until smooth then stir in the waxy potatoes and the remaining leek.  Cook gently for a further 10 minutes until the veg is soft.  Add the cream, milk, salt and pepper and serve with warm crusty bread.