Leek & Potato Soup

On a cold day like today.... nothing better than snuggle up in a woolly jumper on the sofa with a steaming hot bowl of soup to warm up... ahh... so comforting.  I decided to make this for lunch, something nice and hearty, and so easy to make.
A very handy recipe taken from to my student cookbook by Miranda Shearer 'Cheap as chips, Better than Toast'... but obviously - i made little adaptations to my taste.

Serves 2-3
Ingredients:

500g Leeks (3 large stalks)
600g New Potatoes, peeled, and diced
1 large Onion, finely chopped
30g Butter
800ml Stock
good splash of Milk
sprinkle of white pepper
Salt to taste

Method:

1) Trim off tops and the roots of the leeks and peel away their tough outer layer. Cut the leeks in half lengthways and rinse well in a colander under cold water, as leeks are usually muddy. Then chop into rings.
2)Gently melt the butter in a heavy-bottomed pan. Add leeks and onions, and stir them well until sof - 5mins max. Add the potatoes after a couple of minutes and saute them. When they are coated in butter, add the stock, milk, white pepper and let the soup simmer for 20mins, or until cooked.
3) Once cooked, let the soup cool down then use a blender to smooth it out.
4)Reheat on the stove until hot enough and add salt to personal taste. If its too thick add more milk.

Happy Cooking!