Ingredients 

2 leeks, sliced
3 potatoes, peeled and chopped
2 tablespoons olive oil
4 cups salt reduced chicken stock
2 cups trim milk

Method

Place potato, leek and oil in a large saucepan and sauté until softened

Add stock and simmer on low-medium heat for 15-20 minutes or until vegetables are tender

Puree (optional)

Add milk, gently heat but do not boil

Garnish with Italian parsley or similar and serve