| Servings | serves |
Ingredients
- 2 Leek white part only, sliced
- 3 Garlic Cloves crushed
- 1 teaspoon Cumin
- 1 kg Potatoes chopped
- 1.25 litres Vegetable Stock
- 1/2 cup Skim Milk
Ingredients
| |
Instructions
- Lightly spray a non-stick frying pan with oil. Add the leek and garlic, and 1 tablespoon water to prevent sticking, then cook over low heat, stirring frequently, for 25 minutes, or until the leek turns golden. Add the cumin and cook for 2 minutes.
- Put the potato in a large pan with the leek mixture and stock, bring to the boil, reduce the heat and simmer for 10-15 minutes, or until the potato is tender. Cool a little, then puree in batches, in a processor or blender, until smooth. Return to the pan and season.
- Stir in the milk and heat through before serving.
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