Leek and Potato Soup Recipe

A warm, creamy and incredibly delicious, this soup recipe is just what you need to keep cosy this winter.

Adapted from BBC Food, it’s a seriously tasty way to work towards your 5-a-day.

Just serve it with plenty of crusty bread, and it’s sure to become one of your favourite midweek recipes.



Nutritional Content

Servings: 6 people

Cook time: 30 minutes

Calories

207 kcal


Total Fat

16g

Carbs

11g

Sugars

4g

Protein

3g

Fibre

3g

Ingredients

  • 1 tbsp vegetable oil

  • 1 onion, sliced

  • 8oz potatoes, cubed

  • 2 Leeks, sliced

  • 2 pints vegetable stock

  • 5fl oz double cream

  • Salt and Pepper

Preparation


  1. Heat the oil in a pan.

  2. Add the onion, potatoes and leeks, and cook for 3 to 4 minutes until they start to soften.

  3. Add the stock and bring the mixture to a boil.

  4. Season well, stir and simmer until the veg is tender.

  5. Put the mixture in a blender and whizz until it’s smooth.

  6. Reheat the soup in a clean pan, then add the cream, stirring well. Serve once the soup has been thoroughly heated through.



Tips


To store: Once the soup has fully cooled, put it in an airtight container and keep it in the fridge for up to 3 days.