By Angie Adam, mother of the 2 most beautiful children and founder of Tots n Pots, a franchised cooking concept for kids. Marketing background and very passionate about food. Visit Tots n Pots website or follow them on Facebook.
This soup is perfect for a cold winter’s evening.
1 bunch of leeks, trimmed and thinly sliced
4-6 tbsp of milk or cream
2-3 tbsp of chopped fresh parsley or chives
7 ½ cups of water
Salt and pepper
Cook the potatoes and leeks in a large pan of salted water for 15-20 mins, until the veggies are tender. Remove from the heat and either mash the veggies in the liquid with a fork, or process in a blender. Add salt and pepper to taste. Return to the heat. Just before serving, gradually stir in the cream and garnish with the chopped herbs.
It’s that easy!