Simple!!! So simple and so delicious! And cheap!

The idea came from Julia Child’s book, what I changed was the chicken stock base rather than water, it’s got to have flavour!

To the boiling stock I add equal amount of roughly chopped, peeled potatoes and chopped leeks and cook it off for about 40 minutes, then blitz, season well, add a touch of cream and parsley and have some lovely crusty bread and butter ready to go with it. Yum!!!! 🙂