Leek and Potato Soup
- Preparation Time5 mins
- Cooking Time45 mins
- Serves4
- DifficultyEasy
1 tsp vegetable oil
1 onion, diced
2 large potatoes, peeled and cut into chunks
3 leeks, washed and sliced
2 cloves garlic
1 vegetable stock pot
500ml water
170g Carnation® Evaporated Milk
1. Heat the oil in a deep saucepan; add the onion and garlic and fry until soft and golden.
2. Add the potatoes and leeks, allowing them to cook through before adding the stock and water.
3. Simmer until the potatoes are cooked. Remove from heat and add Carnation® Evaporated Milk.
4. Blend everything with a hand blender until smooth and gently bring back to the heat. Season with freshly cracked black pepper.
Recipe courtesy of Carnation®