Ingredients 

Fry Light Spray

2 large leeks

1 medium potato

1 bay leaf

1 ½ pints chicken Bovril stock

salt and pepper to taste

For “cream”

2 ½ fluid ounces water

2 ½ fluid ounces fromage frais (virtually fat free)

1 level teaspoon corn flour

Method

Clean and dice the leeks and peel and dice the potato.

Spray a large saucepan with fry light and add the vegetables with a bay leaf and cook over a low heat for five minutes.

Add the chicken Bovril stock and bring to the boil.

Simmer with the lid on until the veggies are soft.

Remove the bay leaf and liquidise

Add the “cream” just before reheating and serving.