Potato and leek soup


Ingredients 8
Servings 4
Time

Ingredients

  • 2
    leeks, sliced into rings
  • 300
    g
    cabbage, shredded
  • butter
  • 2
    large potatoes, peeled and diced
  • 750
    ml
    chicken stock
  • 50
    g
    pasta
  • 500
    ml
    milk
  • salt and pepper to taste
 

Method

 
In a saucepan, sauté the leek and cabbage in a little butter till glossy. Add the potatoes and chicken stock and simmer till the potatoes are soft. Add the pasta and milk and simmer till the pasta is done. Add more chicken stock if necessary and simmer till the soup thickens. Season to taste with salt and pepper. Serve with toast and grated cheese. Serves 3-4.
 

Read more on: soup
 

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