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This was last night’s soup, in honor of Tim’s Welsh roots 😉
- 1 large leek
- 2 garlic cloves
- 4-5 spring onion
- 2 large potatoes
- 150ml skimmed milk
- olive oil
- 1 vegetable stock cube
- salt, pepper
1. Chop the leek, garlic cloves and spring onions and sauté them in a saucepan with olive oil until cooked.
2. Dice the potatoes and add them to the saucepan followed by a vegetable stock cube and approx 2 1/2 pints of water.
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