Leek, Potato & Parsley Soup

  • 2 leeks            
  • 1 C parsley   
  • 6-8 small-medium potatoes
  • 500 mls vegetable stock
  • 500 mls water                 
  • Greek yoghurt or cream
  • Salt and pepper to taste

Lightly sauté chopped leeks. Chop peeled potatoes into 1cm chunks. Combine stock, leeks, water, potatoes and parsley into pot and allow to cook on medium for 10 mins then reduce to low heat and continue cooking for another 30-40 mins. Blend and add seasoning to taste. Serve with yoghurt or cream.