Title: Leek & potato soup (marguerite patten)
 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

MMMMM--------------------------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.