Ingredients

• 1 large leek, 2 tea cups when sliced up

• 1 medium potato, 1 tea cup when peeled and chopped

• 1 tbsp. olive oil (or 50/50 mix of oil and butter)

• 1 tbsp. peeled and grated ginger

• 500-750 ml. vegetable stock (add 2 stock cubes to measured boiling water)

• Salt to taste, only if needed. Check after adding stock, as stock cubes/granules have quite high salt content

• A little freshly ground black pepper.

• Optional; one slice per person of French baguette and 1/2 cup grated Gruyere cheese

Instructions

1. Wash the leeks thoroughly and slice thinly. Make sure there is no dirt remaining. Drain water off in a collander.

2. Heat oil/butter in a pan.

3. Add ginger and stir fry for 1-2 minutes on medium heat.

4. Add leeks and potatoes, stir-fry until partly browned. This will take 5-6 minutes on moderate heat.

5. Add stock.

6. Taste and season with additional salt, if required.

7. Cook until potatoes are cooked. Mash them up a little, so only small pieces remain.

8. Serve hot with fresh bread rolls. You can add a dash of chilli sauce, if you like it hot. It gives the soup an extra oomph!

9. You can blend it once cooked and serve it as a smooth, creamy soup.

10. Also see Soup Selection.

Notes

• Alternatively, you can serve like French Onion Soup; take one thick slice of baguette French bread per person and toast them. Rub a little garlic clove on each slice. Serve soup into heat-proof serving bowls. Float one slice in each bowl and top it with a good helping of grated Gruyere Cheese. You can also use cheddar or Swiss cheese. Place bowls under a hot grill until cheese melts and bubbles. Serve immediately, piping hot.

• Low Calorie version:

• Omit frying vegetables. Boil all vegetables in a pressure cooker, at full pressure, for 2-3 minutes. Cool, liquidize and add required amount of skimmed milk.