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Leek and Potato Soup

Ingredients

400 g Leeks, Raw, Average*

800 g Potatoes, White, British, Asda*

25 ml Oil, Olive, Average

1000 m Stock, Vegetable, Simply Stock, Knorr*

100 ml Milk, Semi Skimmed, Average

Method

Wash and prepare the leek & potatoes, cutting into chunks.Drain and leave to cool.
Heat the oil in a large pan, add the leek and potato and coat with the oil. Cover and simmer for 10 minutes, stirring occasionally to stop them from browning.
Add the vegetable stock, cover and simmer for another 10 minutes until the potatoes are tender.
Liquidise (leave chunky if preferred), season with salt and pepper and stir in the milk just before serving.

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RECIPE INFO

SERVES: 4

PREP TIME: 5min

COOK TIME: 20min

READY IN: 25min

NUTRITION INFO

Per Serving:

Calories: 250.1 kcal

Fat: 6.9g

Protein: 6.9g

Carbs: 40.2g

Fibre: 5.3g

Fruit and Veg:
2 servings

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Published: 02/20/2008

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