500g small Charlotte potatoes, halved
1 tbsp oil
2 leeks, cut into 2cm pieces
2 courgettes, thickly sliced
600g carton of potato & leek soup
100ml semi-skimmed milk
400g can cannellini beans, drained and rinsed
25g pack parsley, chopped
1 Cook the potatoes in boiling water for 10 minutes, then drain.
2 Meanwhile, heat the oil in a large frying pan and fry the leeks and courgettes for 3-4 minutes. Add the soup, milk, cooked potatoes and beans, and bring to the boil. Cover and simmer for 10 minutes, stirring occasionally.
3 Stir in the chopped parsley and season to taste.
Image and recipe courtesy of Waitrose.com