Leek & Potato Soup
Ingredients:
3 leeks
2 large potatoes
1 onion
1 tablespoon of vegetable oil
1 vegetable stock cube
1 tablespoon dried mixed herbs
Black pepper, to taste
3 tablespoons of semi-skimmed milk
Method:
- Cut the ends off the leek, slice and wash, using a colander or sieve
- Peel the potatoes and onion and chop both
- Heat the oil in a large saucepan, over a medium heat
- Add the leek and onions and cook until both are soft and the leek has wilted (about 5-8 minutes). Stir regularly
- In a measuring jug, mix the stock cube with 450ml of boiling water and add to the saucepan
- Measure another 300ml of boiling water and add to the saucepan too
- Add the potatoes, herbs and black pepper to the saucepan
- Bring to the boil then reduce the heat to low. Cover and simmer for 30 minutes. Stir from time to time.
- Puree the soup using a hand blender or pour into a blender
- Add the milk and stir through to make the soup creamier
* Any leftover soup can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.
* Swap the milk to soya or coconut milk to make this recipe vegan friendly
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