Potato and Leek Soup

Prep: Cook:
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Original Recipe

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Ingredients

  • 30g Butter
  • 2 Leeks, sliced
  • 500g Potatoes, cubed
  • 4 cups of Water
  • 1 tbsp Chick Stock Powder
  • 1 tbsp Cornflour
  • 375mL Evaporated Milk
  • 2 tbsp Chopped Parsley

Method

  1. Heat the butter in a pan and add the leeks and potatoes. Cook for 2 minutes.
  2. Add water and chicken stock. Bring to the boil and then simmer for 10 minutes. Mash.
  3. Add and combine the cornflour and evarporated milk. Return to the boil and simmer for a further minute.
  4. Serve with parsley garnish.