Nettle soup
By Pam Brunton From Saturday Kitchen Ingredients 100g/3½oz unsalted butter 100g/3½oz leek (about ½ leek), finely sliced 150g/5½oz potato (about 1 small potato), peeled and finely sliced 1 litre/1¾ pint good-quality flavoured stock (chicken, vegetable or mussel) 100g/3½oz new potatoes (tiny Jersey Royal ‘mids’ are ideal) 1 …