Title: Leek & Potato Soup (Marguerite Patten)
Categories: Soup
Yield: 4 Servings

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
TOPPING
		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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