Potato Leek Soup

Ingredients

• 40 g olive oil margarine
• 2 cups 1% milk
• 2 chicken bouillon cubes
• 4 medium carrots
• 6 leeks
• 2 medium onions
• 4 large potatoes
• 8 cups water

Directions

1. Heat the margarine in a large stockpot or Dutch oven over medium heat. Add the onions, leeks, and carrots. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes. Once browned nicely and the onions have gone clear, add the potatoes.
2. Add the chicken stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.
3. Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches.
4. Add the milk, and season to taste with salt, pepper and other spices of your choice (e.g. nutmeg).
5. Serve and top with a dollop of plain yoghurt, or even crisp bacon bits.
6. Note: can be frozen and saved for later.