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Warming, filling and low – fat what more could we ask for, this soup is great for a quick lunch as it is so easy to prepare and heats well. If you prefer a smooth soup then it can easily be blended.

Serves 4

2 leeks, cleaned and sliced finely

100g potatoes, peeled and chopped

600ml vegetable stock

1tbs cornflour

200ml semi – skimmed milk

2tbs fresh parsley, chopped plus extra for garnish

150g wafer thin smoked ham, cut into pieces

2tsp Dijon or whole grain mustard

Salt and freshly ground black pepper

4tsp fat free natural yogurt

Method

Put the leeks ad potatoes into a saucepan with the stock.

Cover and simmer for 10 minutes

In a small bowl, blend the cornflour with the milk then stir in the parsley.

Add to the potatoes and leeks, stirring until the mixture thickens slightly.

Cover and simmer for a further 10 minutes.

Add the ham and mustard to the saucepan.

Season with salt and pepper to taste.

Heat gently for another 5 minutes and serve garnished with the natural yogurt and parsley.

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