Leek and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1kg Potatoes peeled and cut into chunks2 Leeks washed and sliced1 Medium onion roughly chopped1 Clove of garlic crushed3 Chicken or veg stock cubes/4 tsp granules (or to taste)1 Tablespoon olive oil2 Tablespoon chopped fresh parsleySalt and pepper to season1l hot water
1. Heat large pot over medium heat and add the onions. Soften for about 5 mins. Add the garlic for one min and then add the chopped leeks. Sauté for about 3 - 4 mins until the leeks soften.
2. In the mean time combine hot water and stock cubes to make the stock.
3. Add the potatoes to the pot and sauté for one min. Add the stock just to cover the ingredients in the pot. The amount of liquid you use depends on your preferences for soup thickness. Bring to the boil and simmer for 20 - 25 mins or until the potatoes are fork tender.
4. Add the chopped parsley. Blend with a hand blender or wait to cool slightly and use a regular blender to blend in batches. If the consistency is too thick, add more stock water. Season with salt and pepper to taste.
Serving Size: Makes 6 bowls of soup
2. In the mean time combine hot water and stock cubes to make the stock.
3. Add the potatoes to the pot and sauté for one min. Add the stock just to cover the ingredients in the pot. The amount of liquid you use depends on your preferences for soup thickness. Bring to the boil and simmer for 20 - 25 mins or until the potatoes are fork tender.
4. Add the chopped parsley. Blend with a hand blender or wait to cool slightly and use a regular blender to blend in batches. If the consistency is too thick, add more stock water. Season with salt and pepper to taste.
Serving Size: Makes 6 bowls of soup
Nutritional Info Amount Per Serving
- Calories: 173.5
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 38.6 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 3.7 g
- Protein: 3.9 g
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