Leek and potato soup

Serves 2.

In a little olive oil, fry up 1 large leek (cleaned, trimmed and sliced). Add 2 medium sized potatoes (peeled and chopped). Fry for 2 minutes, stirring and add 1 litre of stock. Cover and boil until the potatoes are soft. Allow to cool.

Season with pepper and chopped fresh parsley and blend.