Potato and Leek Soup Recipes

Ingredients :

750ml basic chicken stock or 2 chicken stock cubes dissolved in 750ml

1 leek, chopped

3 large potatoes, chopped

1 onion, chopped

2 sticks of celery, chopped

500ml skimmed milk

ground white pepper

1. To a large saucepan, add the stock or water and the prepared vegetables.
2. Bring to the boil.
3. Reduce heat and simmer for 30 minutes, or until vegetables are tender.
4. Puree the mixture in a blender or food processor, or press through a wire sieve.
5. Return purée to the saucepan.
6. Add the skimmed milk and white pepper to taste.
7. Stir and re-heat.

Serves 4 - 6

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