A hearty soup, delicious served with warm crusty bread.

Ingredients

3 large leeks, sliced
5 medium potatoes, chopped
1.5 litres low salt vegetable stock
Freshly ground black pepper

Method

1) Put the chopped leek and potato into a large pan with the stock and bring to the boil.
2) Turn down the heat and cook gently for 30 minutes, until the potato is soft. Season and serve hot

Allergy advice: Some stock cubes contain wheat (gluten). Always read the label

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