Anyone who has every grown their own fruit and vegetables knows the huge satisfaction that comes with eating the stuff. It is funny how somehow the time, money and energy spent on the plot is suddenly forgotton as you tuck into food that you have grown yourself. It feels like free food. This was definitely the case on Sunday when I made a batch of leek and potato soup (Steve's favourite!). The day before I had dug up a bucket full of overgrown Charlotte potatoes, and 3 splendid leeks and even as I was carrying them back to the kitchen I thought, this looks like leek and potato soup in the making! So mid-Sunday morning I took a pound of potatoes and two leeks and got cooking. Better still, I had already made chicken stock by boiling up a chicken carcass and the only ingredients I added from the cupboard were a splash of oil and salt and pepper. And just in time for lunch I had made 5 portions of beautifully smooth hot soup. Non-existant food miles, fresh ingredients, organically grown, fair-trade and substainable and more to the point... delicious!

Leek & Potato Soup
(serves 4-6)
1 tablespoon oil
2 leeks
1 lb (450g) potatoes
2 pints (1.2 litre) vegetable stock
Salt and freshly ground black pepper

Wash and chop the leeks into thin rounds. Wash, peel and cube the potatoes. Heat the oil in a large sauce pan and fry the leeks, stirring constantly to avoid sticking until the leeks are soft but not brown. Add the potatoes and continue to fry for another 2 to 3 minutes. Add the stock and bring to the boil. Cover the pan and simmer for 30 minutes until the vegetables are soft and the potatoes are breaking down. Blend in a food processor until smooth and season to taste. Serve immediately or pour into warmed jars and seal immediately.