Leek and potato soup recipe
Leek and Potato Soup recipe
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|750 ml||vegetable stock|
|some||salt and freshly ground pepper, to taste|
Slice the leeks and roughly chop the potatoes and onion. Sauté the vegetables in hot oil for 10 minutes.
Add the stock and season with salt and pepper. Bring to the boil, cover and simmer for 20 minutes until the vegetables are tender.
Stir in the milk. Transfer to a liquidizer or blender and process until smooth, or leave chunky depending on personal taste.
Reheat gently before serving.
ca. 10 min
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