4 - 6 leeks
2 small onions
4-6 medium potatoes
1.5 pints chicken stock
salt & pepper to taste
1/2 teaspoon rosemary
1/2 teaspoon thyme
oil
Chop up the onions and saute in a little oil. Slice the leeks into 1/2
inch pieces and add to onions. Peel and thinly slice potatoes. Put all
three in a large pan and cover with the chick stock. Add the herbs and
seasoning. Boil for about ten minutes (bit longer if potatoes need
it).
Pour into a blender to reduce the chunky bits. You can add milk (or creme fraiche) to make it thicker but I just served it as it was.
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