A light lunch for a hot day. You can make this dish in 30 minutes or less.

The photo has a mint leaf garnish only because my fresh parsley had turned yellow and had to be thrown out. If you have some cream at home, just top the soup with a swirl of cream and garnish with a sprig of fresh parsley and you have a winner on your table.

Ingredients:  for 2-3 persons

• 2 stalks of leeks, sliced (make sure leeks are cleaned of sand/dirt)
• 2 baking potatoes, peeled & diced
• 1/2 cup cooked rice (optional)
• 3 cloves garlic, minced
• 1 small onion, chopped
• salt & pepper to taste
• 1/2 teaspoon soy sauce
• dried oregano, marjoram, parsley & bay leaf
• 1/2 cup chicken stock
• 1/4 cup cream or full cream milk

Method:

• Cook leeks, garlic & onions with some oil in a saucepan.
• Once the onions turn translucent, add in the potatoes & rice (if using), 1/2 cup water & chicken stock. Add more water to just cover the potatoes.
• Add the herbs & bay leaf.
• When potatoes are soft, add soy sauce. Add salt & pepper to taste.
• Use a hand blender stick to blend the contents in the saucepan to a creamy paste.
• Add milk or cream & blend slightly to give the soup a good mix.
• Swirl a teaspoonful of cream over the top of the soup, garnish with a sprig of fresh parsley & slice of sour dough or Italian bread.