potato and leek soup
cut up the leeks and lightly cook in butter in a big pot, but don't let them get brown. Once soft, pour in about 1-2L of water. Chop up 4-5 large potatoes in small cubes and throw into the water with leeks. Crumble in 3 or so chicken stock cubes. Cook until potatoes are soft. Pour all of it into a food processor, including the left over water and blend until really smooth. Add a tub of cream and stir.
That feeds 4 people X 2 nights here.