Leek and potato soup
A smooth, creamy leek and potato soup that's ready in 15 minutes and full of flavour. Make it into a meal with plenty of bread and butter. With such a simple recipe, seasoning really makes a difference so take the time to taste it and add salt and pepper accordingly. Each serving provides 207 kcal, 3g protein, 11g carbohydrates (of which 4g sugars), 16g fat (of which 8.5g saturates), 3g fibre and 1.2g salt.
Ingredients
- Vegetable oil15 ml
- Vegetable stock1200 ml
Instructions
3 steps- 1
Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes over a medium heat until starting to soften.
- 2
Add the vegetable stock and bring to the boil. Season with salt and pepper. Simmer for 10 minutes until the vegetables are tender.
- 3
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche. Heat through and serve.
Nutrition
1 serving ≈ 242 g
Nutrition values are estimates. - means data is unavailable.
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