Leek and Potato Soup

Ingredients:

• 2lb potatoes
• 1 – 2 carrots
• 2 large leeks
• 1oz butter – for cooking the vegetables
• 1 1/2 pints (3 cups) chicken stock
• 1 bay leaf
• 1/4 pint (1/2 cup) milk
• Salt and pepper
• Sprinkle of mace

Directions:

Chop the vegetables.

Melt the butter.

Add the chopped vegetables and cook for about 10 minutes.

Add the chicken stock (enough to cover the vegetables), the bay leaf, the salt and pepper and the sprinkle of mace.

Cook until all the vegetables are soft. Take out the bay leaf.

Blend until all the vegetables are smooth.

If the soup is too thick for your liking, add more chicken stock and cook for a few minutes longer.

Add the milk and cook for a further 5 minutes.

To freeze:

Do not add the milk. When re-heating, add the milk and cook through.