Leek Potato & Rosemary Soup

Ingredients

• 1 leek, washed and finely sliced
• 2 potatoes, peeled
• 1 tsp. olive oil
• 1 clove garlic, crushed
• 2 cups chicken stock, salt reduced
• Sprinkle of rosemary, finely chopped
• 1 slice multgrain bread

Method

1. 1Place olive oil in a medium pan and sauté leeks and potato for 10-15 mins, until leeks have softened. Once softened add garlic and stir for 1 minute (do not burn).
2. 2Add rosemary and chicken stock and simmer for a further 12-15 minutes or until slightly reduced and thickened. Season with cracked pepper. Puree in a blender or with a stick mixer.
3. 3In a toaster, toast bread then cut off crusts and slice bread into bite size crouton pieces and garnish on top of soup.