Leek Potato Soup

1. 1

   Bring water to a boil and add the chicken bouillon cube.

2. 2

   In a dutch oven, heat 1 tbsp. olive oil and saute leeks, potatoes, onion and garlic until tender. Add prepared chicken stock and simmer for 15 minutes.

3. 3

   Prick the potato pieces to make sure they are cooked.

4. 4

   In a blender, blend until smooth.

5. 5

   Add cream and milk, then blend again.

6. 6

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

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