• 1 lb (450 g) leeks (sliced)
• 2 oz (56 g) butter
• 1 lb (450 g) tomatoes (skinned and chopped)
• 1½ lb (675 g) potatoes (peeled and diced)
• 2 pints (1.1 litres) vegetable stock or water
• 3 tablespoons single cream
• Salt and pepper

Method:

1. Cook the sliced leeks gently in the butter in a heavy saucepan.
2. Add the peeled and chopped tomatoes and the diced potatoes and saute for a few minutes. .
3. Add the stock or water and bring to the boil.
4. Season to taste.  Reduce the heat and simmer for about ½ an hour until the potatoes are soft.
5. Put through a blender or sieve.
6. Return to a clean pan, bring back to the boil, stir in the cream and sprinkle each serving with a little finely chopped parsley.

Note: Freezes well - omit the cream and pack into plastic containers.