Oct 28

Written by: host
28/10/2010 22:50 

Leek and Potato Soup

Potatoes make a great base for soups since they boil down to make a thick and creamy consistency. Add a handful of chopped leeks, and a sprinkling of herbs and seasoning and you've got a simple, quick to make "old favourite".

Nutrition Information Per Serving | 163 calories | 4.1g fat | 7.7g protein | 25.4g carb | 2.9g fibre

Ingredients

• 1 tsp Olive Oil
• 1 Small Onion, Chopped
• 450g Leeks, Sliced
• 450g Potatoes, Diced
• 500ml Semi Skimmed Milk
• 500ml Water
• 1 tsp Herb Cubes

Method

1. Heat the oil and gently fry the onion leeks and potatoes for 3 minutes
    
2. Pour in the milk and 500ml water, add the herbs and season with salt and pepper.
    
3. Bring to the boil, cover and simmer gently for 20 minutes.
    
4. Strain the vegetables, reserving the liquid in a jug.
    
5. Blend or liquidise the vegetables, then blend in the liquid.
    
6. Reheat gently, adjust seasoning and serve.

Equipment Required

• Large saucepan