Ingredients:

• 2 lb (900 g) leeks (sliced)
• Olive oil for frying
• 2 lb (900g) tomatoes ( chopped)
• 3 lb (1.35 k) potatoes (peeled and diced)
• 4 pints (2.2 litres) vegetable stock or water
• Salt and pepper

Method:

1. Wash the leeks and slice, peel the potatoes and dice, chop the tomatoes (there's no need to skin them or remove the seeds).
2. Cook the sliced leeks gently in the oil in a heavy saucepan.
3. Add the peeled and chopped tomatoes and the diced potatoes and saute for a few minutes.
4. Add the stock or water and bring to the boil.
5. Season to taste.  Reduce the heat and simmer for about ½ an hour until the potatoes are soft.
6. Put through a blender or sieve.
7. Return half to one clean pan and the other to a separate pan.
8. The soup that is needed for now should be brought back to the boil and is nice with some single cream stirred in.
9. The other half is for freezing so needs to be allowed to cool and then transferred into a suitable container.

This is enough for about 8 portions, 4 for now and 4 for later!