Mexican Leek and Potato Soup
Serves: 4
Ingredients
2 pints/1.1 litres chicken stock (fresh or made with stock cubes)
2 fresh leeks, sliced thinly
2 medium potatoes, peeled and cubed
2 x 15ml spoons freshly chopped parsley or coriander
pinch of sugar
salt and freshly ground black pepper
Preparation
Bring the stock to the boil in a large saucepan.
Add the leeks and potatoes and sugar, simmer until tender, approximately 15 - 20 minutes
Add parsley or coriander and pepper to season.