Leek & Potato Soup (Marguerite Patten)

Directions

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 flavour of the leeks.

Sieve or liquidise and reheat. Top with the yogurt or cream.

Variations Curried 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.