Monday 7 May 2012

Leeks and potato soup


Ingredients

Fry light
750g leeks, trimmed and sliced
1 clove garlic, crushed
750g floury potatoes, diced
2 chicken or vegetable stock cubes made up with 900ml boiling water
2 tablespoons freshly chopped parsley


Method

Fry light the pan, add the leeks and garlic and cook over a moderate heat for 5-6 minutes until softened but not brown.

Add the potatoes and stock bring to the boil and simmer for 20-30 minutes until the potatoes are tender.

Add most of the parsley and seasoning to taste.
  
Sprinkle the top with remaining parsley to serve

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