Made a slightly changed version of this very simple recipe for Leek and Potato soup last Friday. Halved ingredients, used Knorr veg stock instead of chicken, left out the cream, added a little garlic and the merest pinch of chilli. It was yummy.

2 Leeks
2 Large Potatoes
2 Chicken Cubes
Knob of butter
Pepper
Single cream (optional)

Cut the leeks down the middle and slice and then fry gently in the butter

Chop the potatoes into small cubes put them into 2 pints of water with 2 chicken cubes. Cook until soft.

Add the leeks to the potatoes and simmer for 15 minutes adding the pepper, (a good 1/2 teaspoon).

As you serve you can add a small amount of cream, to make cream of leek and potato soup, but this is optional

Delicious with a crusty bread roll.