Parmentier Soup

• 1 lb. potatoes
• 2-3 leeks (white part only)
• 2 oz.

Peel the potatoes thinly, and cut into thick slices. Clean the leeks, cut into pieces, and sauté in half the butter, taking care not to brown them. Add potatoes, stock and salt. Cook until the vegetables are soft. Rub through a sieve, or put into a liquidizer. Return to the saucepan, adjust the seasoning, and re-heat. Just before serving, stir in the rest of the butter, milk, and cream. Sprinkl