Leek and Potato Soup

4 tbsp. butter 2 leeks, chopped white and light green 1 small onion, finely chopped 12 oz potatoes, chopped 1-1/2 pint chicken or vegetable stock salt and pepper optional toppings: creme fraiche, bacon, shredded cheese

1. Heat 2 tbsp butter in large saucepan. Add onions and leeks. Cook gently, stirring occasionaly about 7 minutes until softened but not brown. 2. Add potatoes to the pan, and cook, stirring occasionally for 2-3 minutes, them add the stock and bring to a boil. cover the pan and simmer gently for 30-35 minutes until the potatoes are tend. 3. Serve as is of add cooked cubbed ham or chicken during the last five minutes.