Eating In

225g leeks, white part only, sliced
100g potatoes, peeled and sliced
100g butter
1 pint vegetable stock
1 pint milk
Salt and pepper
1 tsp raw cane sugar
4 fl oz double or sour cream
2 tbsp chopped chives
Sauté the vegetables in butter for 4 minutes, without browning. Add the stock and boil for 20 minutes. Add the milk and reheat. Liquidise the soup and season with salt, pepper and sugar. The sugar enhances the flavour of the leeks. You can eat this soup hot or chill it and serve with the cream swirled in and sprinkled with chopped chives.