Recipes › Lunch

• Lunch
• 35 min
• Halal
• Kosher
• Pescatarian
• Vegetarian

Leek and potato soup

Classic creamy leek and potato soup.

Calories

288

Protein

9 g

Carbs

49 g

Fat

7 g

Per serving. Makes 4 servings.

Ingredients

• 25 g Butter
• 3 Leek
• 500 g Potato
• 1 L Vegetable stock
• 100 ml Semi-skimmed milk
• 1 tbsp Chives
• 4 Wholemeal bread

Contains: Celery, Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Trim the leeks, slice them and wash well in a colander. Peel and dice the potatoes.
2. Melt the butter in a large pan and cook the leeks gently for 8 minutes until soft but not browned.
3. Add the potatoes and stock and simmer for 15 minutes until the potatoes are tender.
4. Add the milk and blend until smooth. Reheat gently.
5. Serve topped with chopped chives, with the bread alongside.

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