How to make: Leek and Potato Soup

Will Need  (serves 4)
250g potatoes
2 medium leeks
25g butter
1tbls cooking oil
1 vegetable stock cube
dried mixed herbs
300ml milk
small handful of fresh parsley
salt and pepper
What to do:
Peel the potatoes and cut them into small chunks, then put the in a large saucepan. Cut the roots and the dark green tops of the leeks then peel off the outside layer. Wash the leeks and make sure there is no soil left between the layers. Cut the leeks into 1cm slices. Put the slices into the pan and add the butter and oil. Turn on the heat and slowly melt the butter. When it starts to sizzle put a lid on the pan and turn the heat down low.
Let the vegetables cook gently for 10 minutes and shake the pan occasionally to stop sticking but don't take off the lid.Meanwhile boil a kettle of water and put the stock cube into a measuring jug. Pour in 900ml of boiling water and stir it. When the vegetables are cooked carefully pour in the stock and add a pinch of mixed herbs the milk and a little salt and pepper. Turn the heat up and bring to a boil then turn the heat down so that the mixture is bubbling gently. Let the soup cook for 15 minutes until the leeks and potatoes are soft then ladle it into bowls and sprinkle it with chopped parsley. Enjoy. =)