Peel and dice the potates and leeks.
Add a generous knob of butter and oil in a saucepan or deep frying pan. Add the leek and potatoes and fry gently for 15 minutes, stirring often untill soft.
Stir 3 chicken stock cubes into 1.5 pints of boiling water, add to pan with tin of peas and bring back to the boil. Simmer gently for 30-45 mins, stirring ocasionally. Season with salt and pepper, to taste. Blend until smooth and
add a swirl of cream if desired and croutons. Serve hot.
This soup can be frozen if desired and re-blended when thawed.
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