Potato, Leek & Ham Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 leeks, washed and peeled
1 kg potato, peeled and chopped
1 liter water
1 tablespoon vegetable stock powder
375 ml evaporated milk, low fat
100 g lean ham, sliced
1 teaspoon parsley, chopped
pepper

Preparation

Heat oil in large saucepan. Add leek and potatoes. Cook for 2 minutes.
Add combined vegetable stock powder and water to pan and bring to the boil. Reduce heat and simmer for 20 minutes.
Place mixtrure in food processor, and process until smooth.
Return soup to pan and bring to the boil. Stir in evaporated milk and add ham. Simmer for 1 minute. Season with freshly ground black pepper. Stir in parsley before serving.