Leeks are very easy vegetables to grow and one of
my favourite dishes is leek and potato soup.
Boil about 500gramms of good potatoes that cream well. Wash and chop two small leeks and fry in butter with salt and freshly ground black pepper until they are golden to well browned at the edges. Add the leeks to the creamed potatoes with enough water and chicken stock to make a slightly less than cream soup consistency. Season to taste and simmer on until the leeks are fully cooked. Remove from the heat and stir in enough fresh cream to your own taste and consistency. The consistency of the soup should never be too thick as it is too heavy to eat. The flavours sought are that of young leeks and good chicken stock with the real cream giving the rich velvety finish.