Leek & Potato Soup

INGREDIENTS:

• 3 T butter or margarine
• 1 large leek (340-450g), washed and chopped
• 1 litre chicken stock
• Salt & black pepper to taste
• 1 t mixed herbs
• 4 medium to large potatoes peeled and sliced.
• 1 cup milk

METHOD:

1. Heat butter in a saucepan.
2. Fry the leeks in the butter until soft. Add salt, pepper and mixed herbs.
3. Add the stock and bring to the boil.
4. Add the potatoes and bring to the boil again.
5. Reduce heat and simmer for 10-15 minutes until the potatoes are cooked through and soft.
6. Using a hand-held blender, puree the soup until smooth.
7. Add the milk and allow the soup to simmer for 5-10 minutes.

Serve with grated parmesan cheese.

* hint: make a larger quantity and store in small tubs in the freezer. Simply defrost and re-heat.

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