Prepare & shred finely a large leek, chop 2 carrots, and dice 2 or 3 good sized potatoes.
Fry the leek gently in a big lump of butter, add the carrot and the finely diced potato, season with plenty of freshly ground black pepper and a pinch of salt, add water to cover & cook for at least 45 minutes until all the vegetables are soft and pulped.
Purée the soup with a liquidiser or Mouli if you have one. In this form the soup will keep a week in the fridge if it is sealed into a container while still hot.
Before serving, adjust the liquid content by adding water or (better) milk. Heat well & serve with a dash of single cream &
or grated cheese on top. Do not store or reheat after adding the milk or cheese.