Potato and Leek Soup
Roughly chop a leek in a large saucepan/soup pot (take off green part and throw away) and fry in butter on low heat until soft but not brown. Add 4-6 peeled and chopped potatoes in small pieces. Add several litres of water with a few chicken stock cubes and a few vege stock cubes. Boil until the potatoes are quite soft.
Pour into a food processor, including stock and pulse until all is smooth. Add a small container of cream.