Potato and Leek Soup

2 large Leeks
freshly ground Black Pepper
4 large Potatoes
mixed Herbs
1 pint of Chicken Stock
clove of Garlic
1 pint of Milk
1/2 pint sour Cream
Method
Finely slice leeks and dice potato. Add to pan along with chicken stock, herbs, garlic and pepper. Cook until potatoes soft. Cool and then put through blender until smooth.
Return to pan, add milk and cream. Simmer until heated through. Do not boil. Season to taste.
Serve and dress with grated cheese and parsley.