Leek and Potato Soup

Preparation time:
20 mins
Cooking time:
40-45 mins


Cooking oil spray
2 leeks, white part only, sliced
3 cloves garlic, crushed
1 tsp ground cumin
1kg potatoes, chopped
1.25 litres vegetable stock
1/2 cup skim milk


1. Lightly spray a non-stick frying pan with oil. Add the leek and garlic, and 1 tablespoon water to prevent sticking, then cook over low heat, stirring frequently, for 25 minutes, or until the leek turns golden. Add the cumin and cook for 2 minutes.

2. Put the potato in a large pan with the leek mixture and stock, bring to the boil, reduce the heat and simmer for 10-15 minutes, or until the potato is tender. Cool a little, then puree in batches, in a processor or blender, until smooth. Return to the pan and season.

3. Stir in the milk and heat through before serving.

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