Instructions: 1. Wash and peel potatoes and turnip - chop into 1" pieces - dry

2. Wash and slice leeks - dry

3. melt butter in large pot, cook leeks till soft over low heat, throw in potatoes and turnips, cover with stock and cook at least 30mins. Add salt and pepper and nutmeg, stir to break vegetables nearly to puree

4. Add cream and reheat gently or add cream to bowls

5. garnish with brussels, cooked and lightly fried etc

Serving Ideas : Hot thin slices of black bread

NOTES : Can add 2-3 tbs all purpose flour to butter at start to thicken.

Carroits and parsnips and sweedes could be used Add lettuce and spinach near end of cooking

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