During the rationing years a lot of meals consisted of soups, which were a good way to make use of vegetables grown in the garden. Lindsay of Gordano Home front has got this lovely war time recipe to share with us.
1 pint of vegetable stock or water
2 medium sized leeks
6oz potato cut into small cubes
Salt and pepper
1. In a large pot, bring the stock to the boil and add the leeks and potatoes.
2. Season with salt and pepper to taste, cover with a lid and simmer until the vegetables are tender.
3. Mash the soup to a consistency that you like.
4. Cut a slice of bread and enjoy!