Ingredients
- 1 tbs butter
- 1 small leek, sliced
- 700 ml chicken broth from 1 cube
- 700 ml water
- 250 ml milk
- ΒΌ tsp ground black pepper
- 1 cup potato flakes (80 g)
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Creamy potato and leek soup
Time: 5 minutes prep, 5 minutes cook
Servings: 4 servings
Directions
- Melt butter on medium, add leeks, and cook 2 minutes or until softened, stirring frequently.
- Add chicken broth, milk, and pepper; heat to boiling on high. Stir in potato flakes. Cook for 2 minutes.
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Summary
This creamy potato-leek soup is a snap to prepare: the secret lays in instant mashed potatoes.
