Quick and Easy Potato Leek Soup
Ingredients
- 6-8 medium size potatoes, quartered
- 3 medium size leeks
- 2 cups water
- 2 chicken stock cubes (vegetarian)
- 1/2 cup milk or cream
- onion
- olive oil
- salt and pepper
Preparation
Thoroughly wash the leeks by soaking and then cutting in half lengthwise to remove dirt.
Lightly sauté onion and leeks in olive oil.
Add 2 cups of water and the chicken stock cubes.
Season with salt and pepper.
Cook for 15 minutes.
Mash or use an immersion blender to blend the soup.
Remove from heat.
Add 1/2 cup milk and mix well.
