This soup is not lactose free unless you buy lacto free milk but it is so good I just had to include it.
Chicken stock made from the remains of the Sunday roast boiled in water for at least 3 hours then strained and stripped adding all the meat from the carcase plus 1 stock cube.
OR 2 pints chicken stock made with stock cubes.
3 large leeks, trimmed chopped and washed
1 large white onion, chopped
2 medium potatoes, cubed.
tblspn sunflower oil
1/3rd pint of milk
Salt and plenty of ground black pepper
I always make the stock the day before and cool it in the fridge. This brings the fat to the top so you can skim it off before using.
Saute onion gently and without browning in the oil. Add potato and leeks and cook gently for ten minutes with the lid on then add the chicken stock and seasoning- be generous with the pepper. Cook for 30 minutes or until the veg is tender. Puree the soup until smooth then add the milk and reheat gently. Do not boil this soup or it will curdle.