A lovely must-try batch of Welsh originated Leek & Tattie soup, perfect for cold winter days
1. Heat 25g of the butter in a large stock pan over low heat. Add the leeks and onion and cook, stirring occasionally for about 7 minutes until softened but not coloured.
2. Add the chopped potatoes to the pan and cook, stirring occasionally for 2-3 minutes. Add the stock and bring to the boil. Lower the heat, cover the pan with a tight-fitting lid and simmer gently for 30-35 minutes until all vegetable are tender.
3. Season to taste with salt and pepper, remove the pan from the eat and stir in the remaining butter until completely melted. Ladle into soup bowls and serve with crusty warm buttered bread.