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• Leek & Potato Soup

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• Serves 4
• Easy
• Prep 10 mins
• Cook 25 mins
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Ingredients

• 1 tbs olive oil
• 1 onion, chopped
• 350 g (12 oz) leeks, sliced
• 2 sticks celery, sliced
• 1 carrot, peeled and diced
• 25 g (1 oz) plain flour
• 900 ml (1 1/2 pint) vegetable stock
• 300 ml (1/2 pint) skimmed milk
• 350 g (12 oz) potatoes, peeled and diced into small cubes
• 1/2 tsp Schwartz Ground White Pepper
• pinch Schwartz Nutmeg Ground
• 1 tbs Schwartz Parsley Flat Leaf

A comforting and warming soup, combining the classic flavours of leek and potato with Parsley and a hint of nutmeg.

Method

Step 1

Heat the oil in a large saucepan and gently fry the onion, leeks, celery and carrot, over a low-heat, until softened. Stir in the flour and cook for 1 minute.

Step 2

Gradually blend in the liquid, stirring continously. Add the remaining ingredients, except the Parsley and bring to the boil. Cover and simmer for 15 minutes or until the potatoes are tender.

Step 3

Stir in the Parsley and serve immediately with crusty bread.

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