For this potato and leek soup, you will need:

50g butter
550g leeks, cut into 1cm discs
225g potatoes, peeled and sliced
75ml cream
570ml water
275ml milk
small amount of parsley for garnish
salt and pepper

(serves 4)

In a lidded saucepan (large enough to hold all the liquid listed above), gently cook the leek and potato in the butter but do not brown. Add the water and bring to boil. Simmer for half an hour until the vegetables are soft. Allow to cool sufficiently to be put into a blender. Blend until completely smooth. Return to the pan, add milk and cream and gently heat up again without boiling. Add salt and pepper to taste. Serve up in soup dishes and garnish with parsley.