Potato and Leek Soup

Serves 4 to 6

2 leeks, sliced

1 medium onion, finely chopped

2 cloves garlic, crushed

600g potatoes, peeled and chopped

35g butter – Western Star

375ml evaporated milk – Nestlé*

3 cups vegetable stock – Massel

1 Melt the butter and sauté leeks, onion and garlic for 5-10 minutes.

2 Add potatoes and cook for an extra 5 minutes. Add stock and simmer uncovered until potatoes are tender. Remove from heat and puree mixture. Return to heat and add evaporated milk. Bring back to simmer. Serve.

Total suspect additives on labels = 1 *Carrageenan 407