Potato and Leek Soup

I don't eat a lot of white potato, I tend to have sweet potato or pumpkin, but seriously I cannot go past a good winter soup. Recently while away in the Blue Mountains a friend made me this soup and I was sold! I worked out that a the cost per serve is approximately $1.25, so seriously good for budgeters. Its also very easy and quick to make!

With Parsley and for added protein Chobani Fat Free Greek Yogurt

Ingredients:
4 large potatoes, peeled and diced
1 leek, chopped finely
1L chicken stock - I used "chicken style" as I am doing a Vegan challenge
2 cloves garlic, crushed
2TBS Olive oil
A pinch of salt and cracked pepper
Parsley, chopped fine to serve

Directions:

Step one
Place oil in a large pot on a medium heat, once heated add garlic and saute for 2 minutes.

Step two
Add leek and saute until soft, once soft add potato and cook for a few minutes. Be careful that nothing is stocking and your garlic isn't burning, if you need to add half a cup of water a time to stop this.

Step three
Add your chicken stock and simmer for 15-20 minutes, until it is soft.

Step Four
once the potatoes are soft, blend till a smooth consistency, add salt and pepper to taste then serve or put in containers and freeze.

The recipe makes enough for four serves.