Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Leeks, well washed
3 md Potatoes, peeled
1 md Onion, peeled
1 oz Margarine
30 fl Chicken stock or water
Salt and black pepper

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Little yoghurt or cream

Cut the leeks, potatoes and onion into small pieces. Use a little of
the tender green part ofthe leeks. Melt the margarine in a large
saucepan, add the vegetables and toss in the margarine for 5 minutes
then pour the stock or water into the saucepan. Add a little
seasoning. Cover the pan and cook steadily for 25 minutes, or until
the vegetables are tender, do not over-cook for this spoils the fresh
ilavour ofthe leeks. Sieve or liquidise and reheat. Top with the
yoghurt or cream.

Variations

Cnrried Leek and Potato Soup

Blend 2 to 3 teaspoons of curry paste with a little milk, add to the
soup above and simmer for a few minutes. If using a small amount of
left-over soup adjust the amount of curry paste.

Watercress and Potato Soup

Use only 2 small leeks and the leaves and tender stalks from a small
bunch of watercress. Sieve or liquidise and top with freshly chopped
watercress leaves.

Cold Leek and Potato Soup Add a little milk or single cream to the
cold sieved or liquidised soup plus a small quantity of white wine.
Chill well.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

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