HEARTY POTATO AND LEEK SOUP
It’s creamy without the cream soup and perfect for a winter’s evening meal!
15 ml olive oil
1 medium onion chopped
300 g potatoes peeled and diced
300 g sweet potatoes peeled and diced
500 g leeks trimmed & sliced
2 celery sticks chopped
500 ml milk
2 ml ground nutmeg
15 ml country herb blend
15 ml exotic Thai spice
10 ml black peppercorns freshly milled
salt to taste
1 can ideal milk
chopped parsley for garnish
Warm oil in a large saucepan over moderate heat.
Add onion cover and cook for 5 min.
Add potatoes and leeks.
Stir well and cook for 10 min.
Pour in water to cover the vegetable and bring to boil, stirring for 5 min.
Simmer until veggies are tender, adding more water if needed.
Allow cooling slightly.
Liquidize with a stick blender and return to pot.
Add milk and seasonings.
Bring to a fast boil, add ideal milk and simmer gently for few minutes.
Garnish with parsley and serve with homemade bread.
*All above seasonings is Robertson spice.
HEARTY POTATO AND LEEK SOUP prepared, tried, and tested Feriel Sonday
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