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Leek and Potato Soup

Leek And Potato Soup

By WLR's Food Information Executive, Laurence Beeken

Ingredients

  • 15ml Oil, Olive, Average
  • 60g Onions, Raw, Average
  • 454g Leeks, Raw, Unprepared, Average
  • 454g Potatoes, White, Raw, Weighed with Skin, Flesh Only, Average
  • 500ml Milk, Semi Skimmed, Average
  • 1 Tsp/2g Herb Cubes, Basil & Thyme, Knorr

Method

  1. Heat the oil and butter and gently fry the onion, leeks and potatoes for 3 minutes.
  2. Pour the milk and 500ml water, add the herbs and season with salt and pepper.
  3. Bring to the boil, then cover and simmer gently for 20 minutes.
  4. Strain the vegetables, reserving the liquid in a jug.
  5. Blend or liquidise the vegetables, then blend in the liquid.
  6. Reheat gently, adjust seasoning and serve.

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