Junior Duke Leek and Potato Soup

Ingredients

3 fat leeks
1 small onion
4 large potatoes
1 tablespoon butter + 1 tablespoon olive oil
4 cups chicken or vegetable stock.
generous grinding of fresh pepper
cream and/or full fat milk

Equipment needed:  vegetable peeler, knife, cooking pot, blender.

First wash the leeks -- make sure to get rid of all the dirt.

Then trim off the outside leaves, roots, and dark green leaves.

Slice the remaining leeks.

Peel and slice the onion.

Put leeks and onion into pot with butter and oil.  Put the heat on low.

Wash and peel the potatoes.

Chop the potatoes.

Add to pot.

Add stock.

Grind pepper in.

Cook until potatoes are soft.

Puree with a blender.

Add cream or milk to taste and enjoy!