Creamy Potato And Leek Soup

4 servings

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Creamy Potato And Leek Soup Ingredients

3 lg Potatoes; cut into 1 cm	750 ml Vegetable stock; (1 1/4
1 Leek; sliced into 1/2 cm	200 ml Semi skimmed milk; (7 floz)
; rounds, and well	1/2 ts Salt
; rinsed	Freshly ground black pepper

Instructions for Creamy Potato And Leek Soup

Heat the oil in a saucepan on medium heat and stir in the vegetables for 2 minutes. Add the vegetable stock and bring to boil on a high heat. When it is boiling turn down the heat to low and simmer for 20 minutes. When the vegetables are cooked take the saucepan off the heat. With a ladle carefully place 3 spoonfulls of the soup in a blender and blend for 10 seconds. Then pour the blended soup in a big bowl. Repeat the blending until the saucepan is empty. Pore the blended soup back into the saucepan and put it on the cooker again on middle heat to reheat. Add the milk, salt and pepper and simmer for a further 2 minutes. Converted by MC_Buster. NOTES : A tasty soup easy enough to be made by children and is suitable for vegetarians and those following a gluten free diet. Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized