Title: Leek and Potato Soup
Categories: Soups
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

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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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini