75 g/3 oz of butter
725 ml/1 ½ pints of chicken or vegetable stock
1 onion - chopped
4 large potatoes - peeled and cut into small cubes
4 stalks of celery - finely chopped
1 leek - cleaned and finely chopped
75 ml/3 fl oz of double cream
2 tablespoons of fresh parsley - chopped
salt and pepper

METHOD

Melt the butter in a large pan and fry the onions gently until they soften. Add the celery and the potatoes and stir well. Season according to taste. Add the stock and bring to the boil. Cover the soup and cook for 45 minutes or until the potatoes and celery are tender.
Add the leeks and simmer for 10 minutes. Remove from the heat and add the parsley and half the cream and stir well. Serve in warm soup bowls, pouring the remaining cream over the surface of the soup.

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