Serves

4

Ingredients

• 1 leek (white and light green part)
• 3 cloves garlic
• 1 tsp herb blend (saltless)
• 1/2 tsp dried thyme
• Black pepper
• 600g potatoes (diced)
• 1 bay leaf
• 3 cups vegetable stock
• 1 cup water

Method

In a large saucepan, cook leeks for about 5 minutes until soft. Add garlic, bay leaf, herbs and cook for another 2 minutes.

Add all other ingredients, bring to the boil and cook for 25 minutes until the potatoes have softened.

Serve with crusty bread.

1. 

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