Potato Leek Soup

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  • Six potatoes, diced
  • 3 leeks, chopped
  • 1¼ pints (750ml or 3 cups) chicken stock
  • Salt and freshly ground black pepper to taste
  • 1 ounce (25g or ¼ stick) butter or margarine
  • 2 ounces (50g or half cup) grated cheddar cheese

Boil the potatoes and leeks in water for about 15 minutes until the potatoes start to disintegrate. Season to taste with salt and pepper. Work in the butter or margarine and serve with a sprinkling of grated cheese.