Leek and potato soup
Ingredients
2 leeks, sliced
3 potatoes, peeled and chopped
2 Tbsp vegetable oil
4 cups chicken stock
2 cups milk
Description
This delicious soup is just perfect for those colder nights - quick and easy to make with a flavour that is just perfect.
Method
Sauté leek and potato in oil until softened.
Add stock and simmer gently for 15-20 minutes or until vegetables are tender.
Purée if wished.
Return to saucepan.
Add milk.
Heat gently but do not boil.
Serve.
Serves 4-6
Categories
now to save this recipe to 'My Recipes'
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