A sweet and creamy take on a classic recipe
Cut leeks, removing outer layer. Split them once lengthways and slice them fine.
In a large saucepan, melt the butter, add the leeks, onions and potatoes, stir to coat.
Season with salt & pepper, then cover and let the vegetables sweat on low heat for 12-15 minutes.
Add the stock & milk, bring to simmer, cover for 15-20 mins or until the vegetables are soft. Be careful not to let it boil over.
Let it cool a bit before blending to a purée.
Add almonds, a swirl of crème fraîche and sprinkle with freshly snipped chives or parsley.