450 g (1 Ib) leeks, trimmed, washed and thinly sliced
225 g (8 oz) potatoes, peeled and diced
750 ml (1 1/4 pint) milk
150 ml (1/4 pint) chicken stock
salt and pepper
1. Place the leeks and potatoes in a large ovenproof glass howl. Cover them with cling film, pulling hack one corner to vent, and microwave on HIGH for 10 minutes.
2. Add the milk and chicken stock and microwave on HIGH for 5-7 minutes until very hot. Allow the ingredients to cool for about 5 minutes, then pour them into a food processor or blender and puree until smooth. Season well with salt and pepper, then reheat the soup on HIGH for 2-3 minutes.
Serves 4—6.