Made a lovely lunch today using bits and bobs in the fridge! I had the original idea of leek and potato, but it developed from there We very much enjoyed it, and I know it will freeze well too if you have any left over - this is creamy, comforting food at it simplest Leek, Parsnip and Sweet Potato chowder Serves 2 -3, one HA or 6 syns for total recipe 2 leeks 1 chunky parsnip 1 sweet potato 1 handful frozen peas 250 ml SS milk (1 HEA or 6 syns) 2 tsp chicken bovril (from a jar) Slice the leek and sweat it (soften without colouring) in a frylighted pan. Add the chopped parsnip and chopped sweet potato. Add the milk, one pint water, and 2 tsp chicken bovril. Bring to the boil, then reduce the heat and simmer for 20 mins. Set aside some of the chunks of vegetable, and blend the rest (I use a stick blender), return the chunks of veg to the pan and add a handful of frozen peas. Return the pan to the heat for just long enough to heat the peas.