Serves 4

1 tbsp olive oil
1 onion, finely sliced
2 leeks, sliced
2 medium potatoes, peeled and sliced
2 cups vegetable or chicken stock
2 cups Anchor Milk
Herb croutons to serve (optional)

Heat the oil in a saucepan over a low heat. Add the onions and leeks and sautè gently for 20 minutes until soft but not browned. Add the potatoes and stock and cook for about 20 minutes until the potatoes are tender. At this stage you can blend the soup to a puree in an electric or hand held blender. To serve cold, chill the leek and potato puree then stir in the milk. To serve hot, add the milk and very gently heat until warm, but do not boil. Divide the soup between bowls and scatter with herb croutons if desired. To make the herb croutons, cut 2 thick slices of dense bread into cubes. Heat a little olive oil in a pan and cook the bread, stirring until golden. Remove from the heat and toss in 2 tablespoons of chopped parsley and/or chives.