Potato, leek and parsley soup, economical and sustaining!


1 lb (500g) potatoes

8 oz (250g) leeks

a garlic clove - crushed

plenty of parsley - a handful

2 oz (50g) Devon butter

1 pint (500 ml) Chicken or vegetable stock

½ pint (250 ml) milk

salt and pepper to taste.


Peel, wash and slice the potatoes. Split the leeks lengthways, wash and cut into chunks. Melt the butter in a saucepan and add the garlic, potatoes and leeks. Cook for two or three minutes, stirring well, without colouring. Add the stock and bring to the boil, then simmer gently until the potatoes are soft. Cool slightly and add the parsley (leaves only). 'Blitz' the soup until smooth, add the milk, and season to taste. Finish the soup by adding a walnut sized piece of butter. This is good with freshly baked soda bread.

 Paul Cleave