Melt the butter or margarine in a thick bottomed pan

Add the peeled and washed sliced onion and leek

Cook for a few min

Add the stock the peeled washed and sliced potatoes and the boquet of garni seasons

Simmer for approximately 30mi.remove the bouquet garni skin off all the fat

Lequidise or pass the soup firmly through a sieve then pass a medium conical strainer

Return to a clean pan reboil correct the seasoning and consistancy and serve

Sprinkle the chopped parsely serve fried or toasted croutons seperately