2 Leeks (or onions)
Cream and chopped parsley to finish
Melt Butter and soften leeks/onions.
Add roughly chopped tomatoes and cook until they give out juice.
Add peeled, diced potatoes and cover with 1¼ pints of water.
Bring to boil and simmer for 25mins.
Allow to cool a little and blend.
Return to saucepan, bring back to boil, stir in cream and season.
Serve topped with chopped Parsley.