Leek and potato soup

Origin: Elizabeth David


  • 1 lb potatoes (slightly more is a bit better), peeled and diced
  • 3 carrots (optional), finely diced
  • 2 large leeks (3 is better), finely sliced
  • 1.5 oz butter
  • 2 pints water
  • Cream and parsley
  • Equal quantitites of sugar and salt

Melt the leeks and carrots slowly in butter. Put in the potato, water, salt and sugar, bring to the boil and cook until potatoes are done (about 25 minutes). Mouli or blend the lot and add the cream and parsley.