Lemon Infused Leek And Potato Soup

Ingredients

• 2 bunches leeks
• 1 1/2 pints milk
• 1 oz butter
• 1 lb potatoes
• Salt and pepper to taste
• Juice of 1 lemon
• 2 pints water
• Toast slices for serving

Method

1. 1 Trim the green tops of the leeks. Slice them lengthwise and rinse thoroughly to remove any grit, then chop into small pieces.
2. 2 Peel, wash, and chop the potatoes. Combine the leeks and potatoes with 2 pints of water in a pot and cook until both vegetables are very tender.
3. 3 Press the cooked vegetables through a sieve back into the saucepan. Stir in the butter, milk, salt, and pepper, and bring to a boil.
4. 4 Remove from heat, stir in the lemon juice, and serve hot with toast slices on the side.