Prep Time:15 mins
Understanding food allergies and intolerances
Leek and potato soup
Cooking Time:25 mins
Serves:6 Adults
A delicious soup that is easy to prepare and makes a great lunch! This leek and potato soup is also low in fats, saturates and sugar.
About this recipe
The safefood leek and potato soup recipe was adapted from the 101 Square Meals. Here’s how to make the perfect warming soup in a few easy steps.
Ingredients
- 1 small onion
- 3 or 4 leeks
- 1 teaspoon of vegetable oil
- 2 medium potatoes
- 1 low-salt stock cube dissolved in 850ml of boiling water
Method
- Peel and chop the onions.
- Wash, peel and slice the leeks.
- Wash, peel and chop the potatoes into cubes.
- Place the onions and leeks in a saucepan with a little water and cook gently for about 5 minutes or until soft.
- Add the potatoes and the vegetable stock.
- Allow the mixture to simmer for 20 minutes or until the potatoes are soft.
- Once cooked, liquidise the mixture with a hand blender or liquidiser.
- Return the blended soup to the saucepan and reheat without boiling.
- Serve and enjoy.
What you will need
- Chopping board
- Chopping knife
- Hand blender
- Measuring jug(for liquids)
- Saucepan
- Vegetable peeler
- Wooden spoon
Serving suggestions
Serve your homemade potato leek soup together with wholemeal bread.
"This wholesome lunch will help you on your way to your 5 a day"
