Name: Leek and potato soup
Prep time: 10 min
Cook time: 47 min
Total time: 57 min
Yield: 6
Ingredients: 450g (1lb) leeks; 2 teaspoons sunflower oil; 1 onion thinly sliced; 350g (12oz) potatoes scrubbed and coarsely chopped; 850ml (1 1/2 pints) low salt vegetable or chicken stock; 1 bay leaf; 300ml (1/2 pint) semi-skimmed milk; Freshly ground black pepper to taste; 2 tablespoons chopped fresh chives to garnish

Meal type: Main meal, Soup

Serves: 6

Preparation time: 10 minutes

Cooking time: 47 minutes

Wash leeks thoroughly under running water, then slice leeks. Heat oil in non-stick saucepan, add leeks and onion. Cover and cook gently for 8-10 minutes, or until softened, stirring occasionally.
Stir in potatoes, add stock and bay leaf and bring to boil. Reduce heat, cover and simmer for 25-30 minutes or until vegetables are cooked and tender. Remove and discard bay leaf.
Remove pan from heat and cool slightly, then purée mixture in blender or food processor until smooth.
Return soup to rinsed-out pan. Stir in milk and season to taste with black pepper. Re-heat gently until hot, stirring. Ladle into soup bowls, garnish with a sprinkling of chives and serve with fresh crusty wholegrain bread.

Energy 458kJ 109kcal 5%

Carbs 15.4g -

Fat 3.2g Low 5%

Saturates 0.8g Low 4%

Sugar 5.5g Low 6%

Salt 0.5g Low 8%

% = an adult's reference intake

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Ingredients

450g (1lb) leeks

2 teaspoons sunflower oil

1 onion, thinly sliced

350g (12oz) potatoes, scrubbed and coarsely chopped

850ml (1 1/2 pints) low salt vegetable or chicken stock

1 bay leaf

300ml (1/2 pint) semi-skimmed milk

Freshly ground black pepper, to taste

2 tablespoons chopped fresh chives, to garnish

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Leek and potato soup

Nutritional Information

Tried this at home?

Ingredients

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