Leek and potato soup

A quick, easy and low-cost soup with a delicious flavour that is perfect for those cold winter nights!

Cooking directions

• Cook the leeks and potatoes in the oil until softened.
• Add the chicken stock and simmer gently for 15 to 20 minutes or until the vegetables are tender.
• Puree with a stick blender or mash with a potato masher.
• Add the milk. Heat, but do not boil.
• Great served with a slice of crusty wholegrain bread or toast.

Thanks to www.vegetables.co.nz for this recipe.

Ingredients

2 leeks, sliced

3 potatoes, peeled and chopped

1 tablespoon olive oil

4 cups low-salt chicken stock, or 4 cups water with 4 teaspoons chicken stock powder

2 cups low-fat milk