Recipe - Leek and potato soup by mib27446


									Recipe - Leek and potato soup                                                                                         Serves two

200 grams potatoes
500 ml water (or chicken stock for non-vegetarians)
1 medium leek, sliced
1 garlic clove, crushed
1/2 medium onion, finely chopped
salt and pepper

• Cook the garlic and onion in a small amount of oil until tender.
• Add the leeks and cook for 2 minutes, then add the potatoes and water or chicken stock
  (add enough liquid to cover the potatoes and leeks).
• Bring to the boil, add salt and pepper and then reduce heat.
• Allow to simmer until the potatoes and leeks are soft (about 25 minutes).
• Blend soup and serve hot.                    This information is provided as a resource as part of the MindBodyLife service from Eli Lilly
                                           Australia. It does not replace advice from medical or other allied mental health professionals.

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