• 3 large leeks (washed, trimmed and sliced into 1" pieces)
  • 3 large potatoes (peeled and chopped)
  • 50 g butter
  • 2 tblsp oatmeal
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 1 tblsp fresh parsley (chopped)
  • 2 tblsp cream


  • In a large saucepan, bring the milk and butter to the boil over moderate heat.
  • When the butter has melted, stir in the oatmeal and cook the mixture, stirring constantly, for 1 minute.
  • Stir in the leeks, potatoes, salt and pepper and cover the pan.
  • Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
  • Add the parsley, increase the heat and bring the soup to the boil.
  • Put the cream into the bottom of a warmed soup tureen (or divide between 4 soup bowls) pour in the soup, and serve at once.