Leek and Potato Soup
5 Scotty Brand medium potatoes
2 reduced salt vegetable stock cubes
1 pinch ground black pepperPrint Recipe
- Wash the leeks and potatoes.
- Peel the potatoes and chop them and the leeks into bite size pieces.
- Dissolve the stock cubes in the water.
- Put the chopped vegetables into a large saucepan with the stock and bring to boil.
- Reduce the heat, season with pepper and simmer for 20 minutes.
- Serve hot.