Leek Potato and Spinach Soup

Ingredients

• 1 tbsp oil
• 1 onion, diced
• 1 leek, washed and sliced
• 4 large potatoes, peeled
• 1 1/2L water
• 40 g One Pot Chicken and Leek Casserole
• 100 g baby spinach, chopped
• 1/3 cup cream

Method

1. Heat oil in a large saucepan and fry the onions, leek and potatoes.
2. Add water and McCORMICK One Pot Chicken and Leek Casserole recipe base then bring to the boil.
3. Turn down heat and simmer for 30 minutes or until potatoes are soft.
4. Cool slightly and stir through spinach.
5. Blend the soup with cream until smooth.
6. Serve seasoned with salt and freshly cracked pepper.