75 g butter
1 onions - finely chopped
4 sticks celery - finely chopped
4 potatoes large - peeled and cubed
Pinch salt and pepper
2 pint chicken or vegetable stock
1 leek - finely chopped
75 ml double cream
2 tbsp fresh parsley - finely chopped
100 g meat (e.g. ham, lamb)

METHOD

Melt the butter in a large saucepan and fry the onions on a low heat until tender.

Add the celery and the potatoes to the saucepan. Season to taste.

Add the stock and bring to the boil. Place a laid on the saucepan and allow to cook on a high heat for 45 minutes or until the potatoes are tender.

Add the leek and reduce the heat and leave to simmer for 10 minutes.

Remove the saucepan from the heat and add the cream and parsley and mix well.

You may add pieces of ham or lamb to the saucepan at the same time as the onions, should you require meat in your soup.

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