Potato and Leek Soup
Adapted from recipe in Woman’s Day magazine, July 2009
1/2 bulb garlic, chopped
4 large potatoes, peeled and chopped
1 leek, trimmed, washed and sliced
2 bay leaves
6 cups stock or water
1/2 cup low fat milk
1/4 cup snipped chives
low-fat yoghurt, to serve (if desired)
Saute garlic, add potatoes, leek and bay leaves. Cook, stirring, 2 minutes.
Pour in stock.
Bring to boil on high. Reduce heat to low, simmer 20-25 minutes or until tender.
Remove bay leaves.
Puree in batches. Stir in milk and chives. Reheat.