Potato & Pumpkin Soup
Ingredients
| 2 | large leeks(washed and chopped) |
| ½ | large butternut pumpkin, peeled |
| 6 | large potatoes (peeled and chopped) |
| 1 ltr | chicken stock |
| 200ml | low fat milk |
| 1 tsp | tuscan seasoning |
| ½ tsp | salt (to taste) |
| ¼ tsp | pepper (to taste) |
| dollop | Sour cream or Greek Yogurt |
Method
- Place leeks in a saucepan and cook until tender.
- Add potatoes & pumpkin, stir to coat with leeks.
- Add stock and cook until tender. Add salt & pepper.
- Add milk and cook for 5-10min. Do not boil.
- Add tuscan seasoning.
- Cool slightly then process in a blender or with a stick mixer.
- Serve with crusty bread and a dollop of sour cream or yogurt.