Vichyssoise

1. Melt the butter in a large saucepan. Add the leeks and cook for 2-3 minutes until tender, stirring occasionally.
2. Stir in the potatoes and cook for a further 2-3 minutes. Add the stock, salt and pepper and bring to the boil.
3. Cover and simmer gently for 8-10 minutes until the potatoes are tender.
4. Place the soup mixture in a blender or food processor and blend until smooth.
5. Stir in the milk.
6. Return the mixture to the saucepan and bring to the boil. Stir in the cream and remove from the heat. Season to taste.
7. GARNISH: Serve the soup hot or chilled in individual bowls garnished with chopped parsley and a swirl of cream.
Serves 6