Categories: appetizer, leeks, soup, vegetarian

Ingredients

• 1 tsp olive oil
• 1 small chopped onion
• 3 cups of leeks, sliced
• 3 cups of dice potatoes
• 2 cups of skimmed milk
• 2 cups of water
• 1 herb cube
• 1/2 tsp of the Cliff House Spice Blend: blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a r

Directions

1. Heat oil, fry onion, leeks, potatoes for 3 minutes. Pour in milk and water, add herb cube, salt and pepper, and the Cliff House Spice Blend.

2. Bring to a boil, cover and simmer for 20 minutes.

3. (optional if you want more texture to your soup) Strain the veggies, reserve the liquid, and blend the veggies in a blender.

4. Blend the liquid in with the veggies.

5. Reheat if needed, adjust the seasoning to taste and serve!

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