Leek and Potato Soup
1 tablespoon polyunsaturated margarine
1 onion, chopped finely
2 leeks, chopped finely
2 potatoes, peeled and chopped
3 tablespoons chopped fresh parsley
1 litre vegetable stock
300ml skimmed milk
Fresh black pepper
Melt the margarine in a large saucepan and gently sauté the onion and leeks until soft, about 10 minutes.
Add the potatoes, parsley and hot stock and bring to the boil. Cover and reduce the heat. Simmer gently for about 20 minutes, or until the vegetables are tender and the potatoes are beginning to break down.
Add the milk to the saucepan and reheat gently. Season to taste with black pepper.Create printer friendly PDF