Take 4 ingredients: Leek and Potato Soup

45g butter

4 leeks, chopped

350g potatoes, diced

1 litre chicken stock

In a saucepan, melt half the butter over low heat. Add the leeks and cook, stirring occasionally, until softened - about five minutes. Add the potatoes and cook for three minutes. Increase the heat to medium, pour in the stock and bring to the boil. Reduce to a simmer, cover, and cook until the leeks and potatoes are tender, about 35 to 40 minutes. Remove the pan from the heat and add the remaining butter in small pieces, stirring until it is all incorporated. Season with sea salt and pepper to taste. Transfer to a blender and puree until smooth. Serve in warm bowls. - Serves 4

4 Ingredients Fast, Fresh & Healthy,

by Kim McCosker, Random House, $34.99