Easy Leek and Potato Soup Recipe | Schwartz

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 350 g (12 oz) leeks, sliced
• 2 sticks celery, sliced
• 1 carrot, peeled and diced
• 25 g (1 oz) plain flour
• 900 ml (1½ pint) vegetable stock
• 300 ml (½ pint) skimmed milk
• 350 g (12 oz) potatoes, peeled and diced into small cubes
• ½ tsp Ground White Pepper
• pinch Nutmeg Ground
• 1 tbsp Parsley Flat Leaf