- Lightly fry leeks in butter until soft.
- Add potatoes, vegetable stock and Macphie Béchamel with Butter.
- Heat and season to taste.
- Serve with chopped chives if available.
- 1L Maphie Béchamel with Butter
- 800g vegetable stock
- 500g Leeks - chopped (fresh or frozen)
- 700g cooked diced potatoes
- 50g butter