Hi Dan

<" Mike I would love your leek and potato recipe >"

I will give you my way of making the soup, but as I said earlier I tend to "play it by ear.

Ingredients - 4 Portions: 1 lb Potatoes - 2 medium carrots - 1. medium white onion - 1 Small red onion - 2 large leeks - Fresh Herbs as available or tablespoon of dried mixed herbs - pint of chicken or vegetable stock. Use salt and pepper to taste.

Method -: Dice the potatoes and carrots into small cubes. Chop the leeks into 2inch pieces and cut lengthwise (wash thoroughly ).

Fry the vegetables lightly - I use butter and olive oil - I fry for about 4 minutes.

Meanwhile heat the stock and throw in the herbs in a large pan.

Add in the fried vegetables and use water as necessary and simmer for for 45 minutes and the let it stand until it goes cool.

Blitz the soup until you get the consistency that suits you. Sometimes I have it chunky but most times I do it smooth....the family like it this way.

Hope this helps Dan. You will have to do a little experimenting to get the right contents to suit your taste.

You can leave out the frying stage if you want it healthy. Steve is right this gives the most taste but IMHO it is not significantly different.

As regards Soup makers. I have one and I find that if you let the finished soup stand for a couple of hours and then heat it up in a saucepan by adding a knob of butter and a dessert spoon full of vegetable oil there's not much difference.

Please try it Dan and let me know how you go on.

Kind Regards

Mike