Potato-Leek-Soup

LEEK AND POTATO SOUP

• 3 good sized leeks
• 4-5 large potatoes
• 2 oz of butter
• water

Chop up the potatoes into quarters and put in a pan of boiling water for 30 minutes. Then chop up the leeks into 2 cm rings and in another pan, slightly fry the leeks, and cover with water. Let them boil and become soft. When the potatoes are done, put them through a colander to remove excess water. When the leeks are soft enough, add the potatoes to the leeks and with a hand blender, blend the lot together until at a reasonable consistancy for soup.

Serve with a couple of slices of bread.