Preparation

• 1
  Fry onion in the butter or oil, but don’t over cook or let them discolour
• 2
  Thinly slice the potatoes and add to the onion
• 3
  Add the stock and seasoning and simmer gently for 1 ¼ hours
• 4
  Add the finely shredded leek to the pan and simmer for a further 10 minutes
• 5
  Make sure that any large potatoes are broken down
• 6
  Just before serving add the milk and reheat slowly, again check the seasoning and add the chopped parsley