| 1 | Cut the leeks, potatoes and onion into small pieces. |
| 2 | Use a little of the tender green part ofthe leeks. |
| 3 | 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. |
| 4 | Add a little seasoning. |
| 5 | 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. |
| 6 | Sieve or liquidise and reheat. |
| 7 | Top with the yoghurt or cream. |
| 8 | variations |
| 9 | cnrried leek and potato soup |
| 10 | blend 2 to 3 teaspoons of curry paste with a little milk, add to the soup above and simmer for a few minutes. |
| 11 | If using a small amount of left-over soup adjust the amount of curry paste. |
| 12 | watercress and potato soup |
| 13 | use only 2 small leeks and the leaves and tender stalks from a small bunch of watercress. |
| 14 | Sieve or liquidise and top with freshly chopped watercress leaves. |
| 15 | 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. |
| 16 | Chill well. |
