Yummy potato soup

YOU
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (8)

4.00 leeks — rinsed
1.00 onion
15.00 ml olive oil — or sunflower oil
2.00 stock cubes — chicken
750.00 ml water — boiled
10.00 ml dried mixed herbs
4.00 potatoes — large, peeled and diced
250.00 ml milk
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Method:

Slice the leeks and onion into rough pieces and chop finely. Heat the oil in a large saucepan and fry the leeks and onion for 1 minute.
Add a cup of stock and simmer for another 5 minutes.
Add the remaining stock, herbs and potatoes, reduce the heat and simmer slowly for about 20 minutes until the potatoes are soft. Cool slightly and process in a food processor or press through a sieve until smooth.
Return to the saucepan and add enough milk to make the soup the required consistency. Reheat over low heat and season if necessary.
Spoon into warmed soup plates and garnish with garlic bread cubes.
Serves 4.



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