Flora Leek and Potato Soup
Cooking time: 20 minutes
2 tbsp Flora
3 medium leeks, sliced, white parts only
250ml boiling water
1 cube Knorr reduced salt chicken stock
3 medium potatoes, peeled and diced
3 medium carrots, sliced
½ tsp dried marjoram leaves
½ tsp dried thyme leaves
¼ tsp pepper
2 tbsp cornflour
500ml skimmed milk
Fresh chopped parsley, optional
>In a large heavy saucepan, melt Flora over medium heat. Sauté leeks for 3 to 5 minutes or until softened.
>Add water, stock cube, potatoes, carrots, marjoram, thyme and pepper. Cover and simmer over a low heat for 10 minutes or until vegetables are tender.
>Dissolve cornflour in cold milk and stir into saucepan. Cook, stirring occasionally, until mixture has thickened.
>Spoon into soup bowls and sprinkle with chopped parsley if desired.