I did cooking in the weekend, cooking new things. I am obviously very clever. Both recipes are very simple, so you should make them. First I made leek and pototo soup. I can give you the recipe because I modified it from what was in the book, reducing the amount of butter, cream and stock, thus making it healthier, and also enabling me to actually eat it without feeling ill from too much fat and salt. Leek and Potato Soup olive oil 1 onion, finely chopped 2 leeks*, stem only, sliced 1 celery stalk, finely chopped 2 garlic cloves, finely chopped 200g (7 oz) potatoes, chopped 1 cup chicken stock, 2 cups water ~160ml (2/3 cup) cream some chopped chives black pepper Heat the oil in a saucepan, add the onion, leek, celery and garlic and cook, covered, for 15 minutes. Stir occasionally, and cook till softened, not browned. Add the potato, stock and water and bring to the boil. Reduce the heat and cook covered for 20 minutes. Allow the soup to cool a little (this is where I tried to find the