A rustic, rough and ready vegetarian cousin of the traditional vichyssoise soup, without cream and chicken stock.

Simple to make, with just a handful of ingredients; potatoes, leeks, dried parsley and a little olive oil. Good enough to nourish the working efforts of the springtime gardening and even tastier for eating on the back step.

INGREDIENTS
Serves Four
4 Medium sized Potatoes
2 Leeks
2 tbsp Olive Oil
2 tsp Dried Parsley
1.25L Vegetable Stock
1/4 tsp salt and Pepper to taste

PREPARATION
Wash and slice leeks into 1 cm pieces then place into a pan with parsley and olive oil.
Place a lid on a slowly simmer and sweat till softened. Whilst these cook, peel and cube the potatoes. Then add to the leeks with vegetable stock and seasoning. Cook for a further 10 minutes on a simmer heat. Stirring occasionally.

Before serving part blend with a hand blender to add thickness to the soup, but leaving chunks for texture and interest.

Bonne Appetite!