Leek and potato soup.

So, the cold weather is here. It’s nice to make soups. This recipe comes from the Victory cook book written by the amazing Marguerite Pattern OBE, who wrote all the ww2 recipes during rationing.

2 pints (1.2 litres) vegetable stock or water

4 medium leeks, thinly sliced

12 oz (350g) potatoes, cut into 1/2 inch dice

salt and pepper

2 tablespoons chopped parsley

little cayenne pepper (optional)

1 oz (25g) margarine (optional)

Bring stock to the boil, add leeks and potatoes and seasoning. Cover the pan and simmer for 25 minutes or until vegetables are tender. do not over cook the soup or the leeks will lose colour.

Add parsley, cayenne pepper and margarine, if you can spare this! at the end of cooking time. The margarine is not essential but does improve the taste.

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