Leek and Potato Soup

Serves 4
1Ltr Knorr Chicken Stock (made from 1 Knorr Chicken Stock Pot dissolved in boiling water)
1 small onion, peeled and finely chopped (s)(sff)
2 large leeks, finely chopped (s)(sff)
1 small potato, peeled and finely chopped (ff)
1-2 tbsp. very finely chopped chives
½ Tsp mixed herbs
Splash of Worcester Sauce


Using a large saucepan, sprayed with Fry Light, add the onion, leek and potato and cook over a high heat for 10 minutes, stirring constantly so that the vegetables sweat (that is cook without colouring.)

Make up the stock with hot water. Add the stock to the sweated vegetables and bring to the boil. Cover and cook over a medium heat for 12 minutes.

Use a hand blender blitz until smooth. Sprinkle with chives

Credit: Pete’s Recipe Book

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