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Leek and Potato Soup
ingredients:
Six potatoes, diced
3 leeks, chopped
1¼ pints (750ml or 3 cups) chicken stock
Salt and freshly ground black pepper to taste
1 ounce (25g or ¼ stick) buter or margarine
2 ounces (50g or half cup) grated cheddar cheese
method:

Boil the potatoes and leeks in water for about 15 minutes until the potatoes start to disintegrate. Season to taste with salt and pepper. Work in the butter or margarine and serve with a sprinkling of grated cheese.

observations:
Here's a simple recipe for a tasty, hearty soup which is popular in Scotland.
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