Summer soup...Vichyssoise (Leek and Potato Soup)

• 2 lb leeks
• 1 lb potatoes
• 1 1/2 oz. butter
• 2 pints chicken stock (off the shelf)
• 1/4 pint cream
• salt and pepper
• Garnish: Fresh chopped chives, parsley or tarragon.

1. Wash leeks and slice only the white parts (freeze and save the green for other soups and stews).
2. Peel and slice the potatoes.
3. Melt butter, add leeks and potatoes, and cook slowly for 5 - 10 minutes without browning.
4. Add stock
5. Bring to a boil and simmer gently for 30 minutes till vegetables are very soft.
6. Sieve or use the immersion blender till a smooth puree is created.
7. Cool, refrigerate for several hours
8. Add cream just before serving.
9. Add the chopped herbs for garnish.

Serve with crusty wholegrain bread accompanied by sharp cheese and a mixed salad for a light summer meal. And of course fresh berries and more cream for dessert!!

Every British or Commonwealth person I've ever met loves their potatoes. Here is a simple and hearty summer meal which even works well for travelling in a cooler to a picnic.

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