Leek and Potato Soup

The secret of this soup, is, you must use butter. If you want to be calorie conscious, don't make it or just have a small helping.
The flavours of the vegetables enhanced by the butter, make this a winning soup.
Really easy as well.. You don't need the cream or the cheese but look on them as an added extra

50 gms butter
2 leeks cleaned and finely sliced
1 small onion finely chopped
2 med potatoes peeled and chopped
1 tablespoon flour
1 litre well flavoured (homemade if you have it) chicken stock
Sea salt and freshly ground black pepper

Water to top up
For added luxury, a little cream
Optional, 50 gms blue cheese

Melt butter in a pot don't brown
Add onions toss in melted butter
Add leeks, toss, season and cook gently till leeks are soft
Add flour to make a roux and cook for 3 minutes or so just to cook out the flour taste.

Meanwhile peel and chop potatoes and then add to pot
Toss and cook a little longer

Add chicken stock and extra water to ensure the vegetables are well covered
Taste for seasoning and adjust if necessary.

Bring to boil and simmer about 30-40 minutes till potatoes are soft.

Into the blender, whiz till smooth.

When you are ready to serve, a swirl of cream is a good addition
Or crumble in some blue cheese, melt and then serve.
Particularly good, with the quick pizza, I whipped up to serve with it.
Beautiful.