Step 1:
You will need…

* 17 ½ oz potatoes
* 17 ½ oz tomatoes
* 4 leeks
* 1 bunch of parsley
* 5 1⁄3 oz butter
* 1 Tbsp olive oil
* 1 2⁄3 fl oz cream , optional
* 2 1⁄8 pt water
* salt and pepper
* 1 colander
* 1 medium pan with lid
* 1 wooden spoon
* 1 chopping board
* 1 large knife
* 1 small knife
* vegetable peeler
* 1 electric blender

Step 2:
Prepare the vegetables
Peel and dice the potatoes. Core and dice the tomatoes. Halve the leeks and slice them into rings. Rinse the leeks in the colander under running water.
Step 3:
Prepare the parsley
Rinse the parsley under a running tap of cold water. Shake to remove excess water and chop finely.
Step 4:
Cook the vegetables
Place the pan over a medium heat, add the butter and olive oil and melt. Add the leek rings and stir. Allow them to wilt, which takes around 5 minutes. Then add the tomatoes, turning up the heat to high and allow them to stew. Add the potatoes and stir. Leave to cook for a further 5 minutes.
Add enough water to cover the ingredients, season with salt and pepper and cover with a lid.
Step 5:
Bring to the boil
Bring to the boil, and then reduce to a simmer. Allow to cook for half an hour, or until the potatoes are soft. After approximately half an hour, you can add some more water to the soup if you prefer a more liquid consistency. Finally, add the parsley and the cream.
Step 6:
Season to taste
Taste the soup and adjust the seasoning if necessary.
A quick tip - use the electric blender to make the soup more creamy.
Step 7:
Serve
Add a drizzle cream if you wish, garnish with a leaf of parsley and serve hot with some crusty bread.