Leek and Potato Soup Recipe: Low Fat, Low Sugar

To serve four

1 pint / 600ml stock

4 oz / 100g well chopped onions

4 oz / 100g leeks cut into rings

8 oz / 225g potatoes, chopped

1 tablespoon olive oil

salt to taste

fresh ground black pepper to taste

• Cook the onions and leeks slowly in the oil for ten minutes.
• Add the rest of the ingredients and the stock.
• Bring to the boil and simmer gently for 40 minutes.
• Allow to cool slightly and then liquidise.
• Bring back to the boil before serving
• Garnish with chopped chives.