Recipe of Leek and potato soup

Ingredients

• 8 tender leeks
• 1 tablespoon of vegetable margarine
• 2 medium potatoes (with skin)
• 600 ml of chicken stock
• Onion salt
• Pimienta
• 2 tablespoons of green onions
• 300 ml of skimmed milk
• 2 tablespoons of parsley

Directions

1. 1

   Cut the leeks and potatoes into large chunks and place them in a saucepan with the margarine or a teaspoon of oil and a couple of tablespoons of broth.

2. 2

   Stir, cover tightly and let it cook for approximately 20 minutes, so that the liquid takes on flavor.

3. 3

   From time to time, shake the pan.

4. 4

   Add the rest of the broth and season. Cover again and continue cooking for another 10 minutes, or until the vegetables are tender.

5. 5

   Remove from the heat, add the milk and puree with the electric hand mixer.

6. 6

   Warm up gently.

7. 7

   Correct the seasoning and mix with chives and parsley before serving.