2 large leeks, finely sliced
250g potato, peeled and chopped
1 onion, chopped
750ml chicken stock
salt and pepper to season
Melt the butter in a large saucepan and add the leeks, potatoes and onion.
Cook over a low heat for 15 minutes to soften, stirring occasionally.
Add the stock and milk, and season. Boil then simmer for 20 minutes.
Blend (or leave chunky if preferred) and serve with crusty bread.
Find more images from this photoshoot at Stocksy United.