Ingredients - Serves 4

4 potatoes
6 leeks
1 onion
2 teaspoons chives
Salt & pepper
Fresh parsley
2 pints stock
Splash shoyu

Method

• Chop the onion and fry with the chives and seasoning until soft.
• Chop the leeks, add to the onions and fry for a further 10 minutes.
• Dice the potatoes and add to the onions and leeks along with the stock and a splash of shoyu.
• Bring to the boil, reduce the heat and simmer for about ¾ of an hour.
• Serve with chopped parsley sprinkled on top.

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