Ingredients:
2 tablespoon butter
2 leeks washed and sliced
3 large potato washed and diced
½ small bunch of celery washed and chopped
4 carrots peeled and diced
1 corn cob, kernels removed
*2 litres chicken stock (or to taste)
1 cup of dried soup mix soaked for a few hours till softened
1 pinch pepper
1 pinch salt
*300ml Cream or Milk  

Method:
In a large pot cook the leeks slowly with the butter until they brown. Add all other vegetables, soup mix and stock and cook till tender. Blend half the soup until smooth and return to the pot. At this point you would add the cream or milk if desired – do not boil after this, but heat gently back to serving temperature. Add salt and pepper to taste. Heat, but do not boil. Serve with warm crusty bread. *Vegetable stock may be used instead of chicken stock.

Serves: 4-6

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