Leek and Potato soup

Ingredients:
 
1 large leek or 2 medium leeks – sliced coarsely
4 cups chicken broth
1 cup instant mash potato
1 cup milk (optional)
2 tbs olive oil
Flat parsley for garnish (optional)
 
How to:
 
Heat the olive oil in sauce pan. Put the leeks. Cook to sweat. Pour the chicken broth and bring to boil. Cook for about 10 to 15 minutes.

Add the instant mash potato flakes. Stir to mix. Add the milk and cook for a couple of minutes. Remove from heat and serve.

Serves with home made bread sticks/ croutons.