8 oz each of leeks, potatoes, carrots and onions.
 1 oz butter
 1 tablesp. chopped parsley
 2 pints chicken stock (home made or stock cube) - or water
 Salt and pepper
 1. Trim the leeks and wash thoroughly.  Clean and peel the rest of the
 vegetables and cut into 1 inch chunks.
 2. Melt the butter in a large saucepan or wok until it is hot but not
 3. Add the vegetables and stir-fry in a fairly high heat until sizzling
 and golden.
 4. Add the salt and pepper - this gives a much more intense flavor than
 adding seasoning after the liquid - then add the chicken stock or water.
 5. Simmer gently for 15-20 minutes.
 6. When the vegetables are soft, mash gently with a fork or process
 quickly in a food processer or liquidizer until all lumps have gone, but
 the vegetables still have a little texture.
 7. If necessary, reheat gently and serve this lovely, creamy soup in
 bowls with fresh parsley sprinkled on top.  Lots of hot French bread or
 toasted granary bread is perfect with this.