Equal weights

That's all you need. Equal weights, enough stock to cover (or if you're a proper cook, you don't use stock but just water because the veg themselves draw out flavour) and then you just add milk or cream or creme fraiche as you blend it to get it to the thickness you like. But the VERY VERY VERY IMPORTANT THING is to ignore any recipes which don't have equal weights of leek and potato.

Posted By: camcan, Sep 24, 21:10:30