Endive and Potato Soup Serves: 6   1 leek sliced 2 tbsp butter 1 baby endive washed and chopped 1 large potato cubed 3 cup chicken stock salt and pepper to taste

Melt butter in saucepan and sauté leek for 2 minutes.  Add endive, potato and stock, bring to boil and simmer for 15 minutes.  Allow to cool and then blend until smooth. Add salt/pepper to taste, reheat and serve.