Leek and Potato Soup

1 Onion (peeled and sliced)

1 Large Leek (washed and sliced)

4 Potatoes (peeled and chopped)

1 Litre Boiling Water with 1 Chicken or

Vegetable Stock Cube

1 Bay Leaf (optional)

Pinch of Black Pepper

Chopped Parsley

1. Place vegetables, stock and bay leaf in a large saucepan; simmer for 15 minutes until potatoes are soft.

2. Remove bay leaf.

3. Season with black pepper to taste.

4. Garnish with parsley and serve.

For a smoother soup, try mashing or blending the mixture after removing the bay leaf

A 486.12g serving contains:

of an adults reference intake.