Sweat 8 minutes, reducing the heat as necessary so the leeks pick up no color. Ingredients 55g/2oz butter 1 onion, chopped 300g/10½oz leek, finely sliced splash white wine 110g/4oz potatoes, peeled and sliced 290ml/10fl oz/½pint vegetable stock salt and freshly ground black pepper 290ml/10fl oz/½pint milk 2 tbsp cream handful snipped chives small … Cook until potatoes are tender, about 25 minutes.
Heat the fat in a large saucepan set over medium-low heat, add the leeks and give them a good stir.


Add the potatoes, water, and salt and bring to a simmer.

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