Leek and Potato Soup

1 lb leeks, washed thoroughly and cut into thin slices
1 lb potatoes, peeled, thinly sliced, and cut into strips
2 oz butter or margarine
1 pint vegetable stock (or use canned chicken broth)
salt and pepper
l/2 pint single cream
1/2 pint) milk
chopped parsley or chives
 

Prepare leeks and potatoes.
Fry leeks gently in melted fat until soft but not brown.
Add stock, seasoning, bring to boil.
Cover and simmer for about 12-15 minutes, or until vegetables are soft.
Purée until thick and smooth.
Stir in cream and milk and reheat gently without boiling.
Sprinkle with chopped parsley or chives before serving.

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