Recipe: Leek and Potato Soup

Recipes using Tones Ground Cumin

• 1 large onion, chopped
• 6 medium leeks, chopped
• 3 medium potatoes, chopped in even sizes
• 2 pts good chicken stock or water and 2 chicken bouillon cubes
• 2 tbsps butter or margarine
• 1/8 tsp ground nutmeg
• 1/8 tsp freshly ground black pepper

1. Melt the butter in saucepan and add onion, leeks and potatoes.
2. Cook over medium heat, stirring until onion becomes transparent.
3. Add the chicken stock, nutmeg and pepper.
4. Cover and simmer gently for 30 to 40 minutes or until potatoes are soft.
5. Cool slightly before serving.