Title: Leek and Potato Soup #2
Categories: Soup Vegan
Yield: 3 Servings

350	g	Leeks; cooked
350	g	Potatoes; cooked
1 3/16	l	Vegetable stock
		Salt and pepper

Serves 3-4

A fine, warming soup for cold weather, which is simply prepared and also freezes very well. Served with warm, fresh bread it makes a meal in itself.

Liquidize the vegetables with half of the stock. Heat through in a saucepan, stirring in the rest of the stock. Simmer for 3-4 minutes, then season to taste with salt and pepper.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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