LEEK & POTATO SOUP
INGREDIENTS
• 4 T butter
• 8 leeks, washed and trimmed
• 2 medium sized potatoes, peeled and diced
• 2 cups chicken stock
• 2 cups cream
• 4 spring onions, finely sliced
• pinch of nutmeg
• salt and pepper to taste
METHOD
Melt the butter in a large saucepan, add the leeks and let them sweat for about five minutes.
Keep the heat really low to avoid the leeks turning brown. Add the potato and keep stirring for about two
