Ingredients:

• Leeks – 3 large
• Potatoes – 3 large
• Onion – 1 small
• Garlic – 1 tsp
• Parsley – 50 grams
• Butter or Olive oil – 2 tbsp
• Vegetable Stock – 500 ml
• Milk – 200 ml
• Salt, Pepper to taste

Method:

1. Roughly chop all vegetables
2. Melt butter in a pan, sauté the onions for a couple of minutes.
3. Add to the above chopped leeks, potatoes and garlic, sauté for another 5 minutes.
4. In another deep bottomed pan, add stock, sautéed ingredients, parsley and salt. Bring to boil.
5. Reduce flame and simmer for about 40 minutes till it reduces to half the volume.
6. Now add milk and simmer for another 10 minutes.
7. Remove from flame, allow to cool.
8. Make a smooth soup using a hand blender.
9. Serve hot with a swirl of cream and freshly ground black pepper sprinkled on top.