Ingredients:

2 large leeks, finely sliced 

3 large onions, roughly chopped 

3 large agria potatoes, peeled and thinly sliced 

1.5 litres chicken or vegetable stock (may be instant, but beware of saltiness) 

1tsp white pepper 

150 grams butter 

Method: 

1. Cut the leeks in half lengthways (wash and finely slice) 

2. Roughly chop the onions 

3. Thinly slice the potatoes 

4. In a large pot, melt the butter. Add the onions, leeks and potatoes (plus white pepper) 

5. Slowly cook (sweat, don't brown) for approximately 5 minutes, stirring constantly. 

6. Add the hot stock. Stir and bring to a boil, then simmer for 25 minutes. 

7. Cool slightly, then blend until smooth in a food processor (or stick blender), depending on the texture required (you may strain or not). 

8. When reheating, add cream to taste. 

9. The soup may be frozen after blending. 

10. Instead of leeks, you may like to replace with carrots or pumpkin.