Cream of Potato and Leek Soup
- 500 g Potatoes Peeled and Chopped
- 200 g Leek Chopped
- 100 g Onion Chopped
- pinch Salt
- pinch Pepper
- 100 ml Fresh Cream
- 700 ml Boiling Water Or fill soupmaker up to 1600ml mark on kettle.
- 1 Vegetable Stock Cube Crumbled
- Pop all the ingredients into the kettle. Set to smooth setting.
- Simmer for 21 minutes in the kettle. If you make the soup manually, you will have to blend it after cooking.
- Serve with fresh bread and parsley.