50 g butter
1 onion, chopped
3 leeks, chopped
2 potatoes, diced
3,5 cups light chicken stock or water
2 large hadfuls rocket, roughly chopped
2/3 cup double cream
salt and black pepper
garlic flavored ciabatta croutons, to serve

Melt the butter in a large heavy-based pan, add the onion, leeks and potatoes and stir until the vegetables are coated in butter.
Cover and leave the vegetables to sweat for about 15 minutes. Pour in the stock, cover once again, the simmer for a further 20 minutes, until the vegetables are tender.
Press the soup throught the sieve or food mill and return to the rinsed-out pan.
Add the chopped rocket and cook gently for 5 minutes.
Stir in the cream, season to taste and reheat gently.
Ladle the soup into warmed soup bowls, then serve with few garlic-glavored ciabatta crutons in each.