Potato and leek soup

Name: Potato and leek soup
Yield: 4 servings
Cuisine: Boil
Ingredients: 2.00 leeks sliced into rings; 300.00 g cabbage shredded; butter; 2.00 potatoes large, peeled and diced; 750.00 ml stock chicken; 50.00 g pasta; 500.00 ml milk; salt and freshly ground black pepper to taste

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

2.00	leeks — sliced into rings
300.00 g	cabbage — shredded
	butter
2.00	potatoes — large, peeled and diced
750.00 ml	stock — chicken
50.00 g	pasta
500.00 ml	milk
	salt and freshly ground black pepper — to taste

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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.