Nutrition	%GDA	Range
Energy Kcal	138
Protein	12.61%
Other Carbohydrate	5.94%
Sugar	12.29%
Fat Saturated	8.85%
Fat Unsaturated	3.92%
Fiber	20.48%
Sodium	27.78%
Salt	29.62%

1. Trim off the roots of 4 large leeks plus most of the very green part and tough outer layers (weigh 450g after trimming). 2. Slit lengthways about halfway down using a small sharp knife. Fan layers out under a cold running tap to wash, slice lengthways and across into approximately 1 inch (2.5cm) slices. 3. Chop peeled onion (same-size slices) and squash into 1 inch (2.5cm) cubes. Melt butter in a large saucepan, add all the vegetables, stir well and add some salt. Pop a lid on, keep the heat low. Allow the vegetables to sweat and release some of their juices for 20 minutes. 4. Add the stock, milk and a little freshly milled pepper. Return the lid and keep the heat low, let soup simmer very gently for another 20 minutes. Pour the whole lot into a liquidizer and whiz to a smooth puree (this make two batches, prepare a bowl). 5. Return it to the pan, add snipped chives and re-heat gently without letting it boil no more than a simmer. 6. Serve the soup in warmed bowls with some good bread, also served warm.