Marguerite Patten

LEEK AND POTATO SOUP

serves 4

4 medium leeks, well washed
3 medium potatoes, peeled
1 medium onion, peeled
1 oz margarine
30 fl chicken stock or water
salt and black pepper

Cut the leeks, potatoes and onion into small peices.  Use a little of
the tender green part of the 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 as this spoils the fresh flavour of the
leeks.  Sieve or liquidise and reheat.

Top with a little yoghurt or cream to serve.