2 small leeks, sliced (white part only, approx 1 cup)
2 small or 1 large potato, peeled and diced (approx 1 ½ cups)
½ stick celery, finely diced
1 cup salt reduced chicken or vegetable stock
1 ¼ cups low fat evaporated milk
Freshly ground black pepper
Instructions
Heat a saucepan that has been sprayed with oil. Add leeks and celery and cook over a low heat until soft, but not brown. Season with pepper and add potatoes.
Stir in stock. Cover and simmer gently for about 30 minutes or until potato is tender.
Remove from heat and leave to cool slightly.
Pour soup into a blender or food processor and puree. Whilst pureeing, slowly add the milk and continue to puree until soup is thin enough to drink through a thick straw.
Return to saucepan and reheat to serve, but do not boil.
