Leek & Potato soup
Ingredients:
2 large leeks
2 medium sized potatoes
2 Cloves of garlic
½ Teaspoon white pepper
2 Tablespoons butter
2 Chicken stock cubes in 900ml of boiling water (replace with veggie stock if so desired)
Milk or cream

Time to make: 30 mins

1. Chop leeks into small bits. Easiest way to do this is slice long ways first and then chop across it.
2) Throw leaks into saucepan with butter, 2 chopped garlic cloves and butter. Simmer on low heat for approx 10 mins (until leaks are soft).
3) While leaks are cooking peel and chop potatoes into rather small cubes.
4) Once leaks are soft and cooked through (see timing above) throw in stock mixed with boiling water. Chuck in white pepper.
5) Cook on low heat until potatoes are soft (approx 15 mins).
6) Wait to cool slightly then blend up ingredients to make a yummy soup.
7) Add milk or cream to make it more creamy.
8) Soup can be easily frozen, but do not add cream/milk before if you do.

NOTE: Vegetable from some of the cheaper supermarkets are infinitely inferior to organic ones from the farmers market or a decent supermarket like Sainsburies.
(The Archduke of South London I'm in your Girlfriend eating her organs, Tue 14 Oct 2008, 10:40, Reply)