2 Large Potatoes, 1 Large Leek  & 1 Cup of Water.

Chop up the vegetables into small pieces and cook for 8 to 10 minutes in microwave on high.

When the vegetables are soft, put into the kitchen whizz along with another cup of water, along with 2 teaspoons of chicken soup, 1/2 teaspoon herb stock and 1 teaspoon salt. Whizz it all together until smooth.

Heat again  when needed and serve with a swirl of cream.