Welsh leek and potato soup

Method

Slice the leeks into rounds, wash thoroughly and set aside. Peel and chop the potatoes into small cubes, and finely dice the onion. Melt the butter in a large saucepan over medium heat, then add the onion and leeks, cooking gently for 5 minutes until softened but not coloured. Add the potatoes and stock, bring to the boil, then reduce heat and simmer for 20 minutes until the vegetables are tender. Blend the soup until smooth using a hand blender, or in batches in a liquidiser if you prefer a completely smooth finish. Stir in the milk, season generously with salt and pepper, and simmer for a further 2 minutes. Serve hot with crusty bread.