6 medium potatoes, peeled and chopped
2 medium leeks, sliced and rinsed well
1 tabs oil and 1 tabs butter
good amount of strong chicken stock
coriander powder 1 tsp
fresh ground pepper
milk or cream 1/2 cup
1 large bayleaf
Chopped chives

Gently fry the potatoes, leek. coriander powder, pepper, bayleaf in the oil and butter mixture. DO NOT BURN THE SPICES! Add chicken stock and cook gently until all ingredients are soft.. as a general rule the more chicken stock you add the more liquid the soup will become. Add the cream/milk and then cook no longer! Blend soup and serve in a bowl with a topping of chives with crusty bread.

Submitted by: Annette Phillips