This is soo nice! I made a few adjustments to make it SW friendly. Leek, Onion and Potato Soup Serves 4 Ingredients 4 large leeks 1 medium onion, chopped small 2 medium potatoes, peeled and diced 2 oz (50 g) butter (substitute Flora Ex Light for 5 syns) 1½ pints (850 ml) vegetable stock (substitute Chicken Bovril or Vecon) 10 fl oz (275 ml) milk (semi skimmed as part of HEX A) salt and freshly milled black pepper To serve: 1½ tablespoons snipped fresh chives or chopped fresh parsley 2 tablespoons cream or crème fraiche (subsitute Total 2% Greek yogurt for negligible syns [1/2 syn for pot])(I tried Total 0% but it curdled a bit) Begin by trimming the leeks, discarding the tough outer layer. Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over. Now you can put the whole lot into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley. This recipe is taken from The Delia Collection: Soup and Delia's Vegetarian Collection.