Potato & Carrot Soup

Ingredient

• 3 russet potatoes, peeled and chopped
• 2 carrots, peeled and chopped
• 1 leek, approx 250gm, chopped
• 3.5 - 4 cups water
• 1 fish stock cube
• 1 tsp sugar
• salt & pepper to taste

Method

1. Melt 1 tbsp butter in pot, add carrots and leek and stirring fry for 5mins.
2. Add in potato and fry for another 1 min.
3. Add in water, stock cube and bring to boil. Lower heat and simmer for 30-40 mins until all vege are tender
4. Add in seasoning to taste. Cool down slightly.
5. Place vegetable in a food blender and process in batches until smooth. Return mixture to pot and heat through. Further add another 1/2 cup water or stock if you find the consistency too thick. Serve.