Title: Potato and Leek Soup
Categories: Diet Lowfat Soup
Yield: 4 Servings

3		Leeks
675	g	Potatoes
1	l	Vegetable stock
		Salt
		Black pepper
		Chopped parsley

Wash and slice the leeks, peel and slice the potatoes

Place the leeks in a small amount of water in a large saucepan. Cover with a lid and cook for 10 minutes or until soft.

Add the potatoes and cook them until the vegetables are soft, stirring to prevent them sticking to the pan.

Add the stock and cook for a further 5 minutes

Allow the soup to cool then puree with a hand blender or food processor.

Season the soup and reheat. Sprinkle with the chopped parsley and serve immediately. From: Kaz Langridge Date: 28 Nov 96 National Cooking Echo Ä

previous

next