Leek and Potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbls oil350 g(12 oz) potatoes, peeled and sliced3 large leeks, washed and finely sliced700 ml (1.25 pint) vegetable stock (or chicken)300 ml (10 fl. oz) milkground peppercream (optional)
1- first, heat the oil in a saucepan and fry the potatoes and leeks,intil soft but not coloured
2-Next, add the stock and cook until the potatoes are tender
3-Add the mixtures to a blender and process until smooth. Then, return to the saucepan and add the milk
4-Garnish with spriggs of parsley!
Serve with a swirl of cream for an additional decorative flourish!
Number of Servings: 4
Recipe submitted by SparkPeople user JAYMEL71.
2-Next, add the stock and cook until the potatoes are tender
3-Add the mixtures to a blender and process until smooth. Then, return to the saucepan and add the milk
4-Garnish with spriggs of parsley!
Serve with a swirl of cream for an additional decorative flourish!
Number of Servings: 4
Recipe submitted by SparkPeople user JAYMEL71.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 4.5 g
- Cholesterol: 3.8 mg
- Sodium: 1,022.3 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.9 g
- Protein: 6.0 g
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