CUISINE

Olive oil/butter

Chicken stock

Parmesan cheese

2 medium size potatoes (peeled and chopped)

1 onion

2 leeks (washed and sliced)

Water (enough to cover the potatoes) thisPAVO edition's recipesof choice!

Chop an onion and gently fry in olive oil or butter until soft and add the leeks. Sweat down, then peel and chop the potatoes then add them to the pan Cook for a couple of minutes until fairly soft. Put the chicken stock in water according to the packet, and stir until dissolved then add enough stock to cover the potatoes. Cover and simmer for 20 minutes until the potatoes are softened.

Liquidize in a blender until smooth. For extra richness you could add some milk or cream.