Potato and Leek Soup
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
60 g butter 3 medium onions, diced 2 leeks, thinly sliced
750 g potatoes, cut into 1.5 cm cubes 1/3 cup rolled oats 2 cloves garlic, crushed
2 cubs chicken stock 2 cups milk ground nutmeg
chopped chives, for garnish



1 Melt butter in a large pan, cook onions and leeks for 3 minutes. Add potatoes and continue to cook until potatoes are golden brown.
2 Stir in oats, cook for 1 minute. Add garlic, cook 1 more minute. Reduce heat, stir in stock and milk. Simmer 30 minutes, or until vegetables are tender and soup thickens.
3 Season to taste with pepper and ground nutmeg. Serve garnished with chopped chives.
4 Note: Old floury potatoes are best suited to this recipe.

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