| Potato and Leek Soup
3 good sized peeled potatoes Chop potatoes into 1 inch chunks. Rinse and put in pan of water. Bring to boil and leave at low boil. Depending on the type of potato, leave them boiling softly until they begin to get soft. Slice the leeks into half-inch pieces. Add them to the boiling water. Make sure there is ample water covering both potatoes and leeks. Add broth cube(s), tasting after each dissolves. Leave mix to boil until both potatoes and leeks are very soft. Remove from heat. Add dash of marjoram and the dash of Sambal (very sparingly) or chilli. Sambal Oeleck is an Asian product that imparts heat, but unlike Tabasco, almost no additional flavour. Carefully use a liquidizer or blender to reduce the soup to a smooth consistency. Reheat if needed and serve. Some recipes recommend adding a dollop of heavy cream to the centre of a bowl of this soup, but I usually forego the unnecessary fat. Takes about 40 mins to make and should serve four.
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