Leek and potato soup
Average rating:
This restaurant favourite is simple and quick to make, ready for the cold winter nights
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Prep time: 30 mins
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Cooking time: 20 mins
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Serves: 4-6
Ingredients
- 300g (12oz) leeks, washed and finely sliced
- 300g (12oz) potatoes, peeled and sliced
- 700ml vegetable stock
- 1/2 pint milk
- Salt and pepper
Method
- Fry off the potato and leeks in a pan until soft but not coloured.
- Add the stock and cook for 20 mins or until the potatoes are tender.
- Liquidise, or mash and then push through a sieve.
- Return to the pan and stir in the milk. Season and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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