Leek and potato soup

Ingredients

• 1 lb leeks, chopped finely
• 1 lb potatoes, peeled and chopped
• 2 tablespoons chopped parsley plus extra to garnish
• 1½ pints vegetable stock
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 onion chopped finely

Method

Melt the margarine in a large saucepan and gently sauté onion and leeks for 10 minutes. 

Add the potatoes, parsley and stock.   Bring to the boil and then cover and reduce the heat.   Simmer gently for about 20 minutes, or until the vegetables are tender. 

Puree soup for a smoother, creamier texture.  Season to taste with salt and serve.