1. Slice the leeks and roughly chop thepotatoes and onion. SautT the vegetables in hot oil for 10minutes.
2. Add the stock and season with salt and pepper. Bring to the boil, cover andsimmer for 20 minutes until the vegetables are tender. Add dill and lemonjuice.
3. Stir in the milk. Transfer to a liquidiser and blend until smooth. Reheatgently before serving.
