POTATO LEEK SOUP


Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/3 cup chopped onions
1/2 cup sliced leeks
2 (150 g each) pc potatoes, cubed
4 cups chicken stock
1 cup MAGNOLIA LOW-FAT MILK
1/2 cup store-bought plain yogurt
1 cup store-bought whole wheat croutons

Procedure:

  1. Melt butter in a saucepan. Sauté onions, leeks and potatoes. Pour chicken stock and simmer.
  2. Cook until potatoes are tender. Transfer to a blender and process until mixture becomes smooth. Return to saucepan and add milk.
  3. Let simmer slightly. Serve with a dollop of yogurt and top with croutons.

Makes 5 servings.

Tip/s: Chicken stock: Make by dissolving chicken cubes or by boiling chicken bones.

 

Share This Recipe

More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.