Leek and Potato Soup
A classic creamy leek and potato soup, perfect for warming up on a cold day.
Equipment
- Saucepan
- Wooden spoon
- Chopping board
- Chopping knife
- Measuring cup
- Vegetable peeler
- Hand blender optional
- Stove
Ingredients
- 1 small onion
- 3 to 4 leeks
- 2 medium-sized potatoes
- 1 vegetable stock cube low-salt, dissolve in 850 ml of boiling water
- 850 ml water bring to boil
- black pepper
Instructions
- 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, vegetable stock and black pepper.
- 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.
Notes
Pair with crusty bread for a delicious meal.
Nutrition per Serving
Calories: 89kcalCarbohydrates: 20gProtein: 2gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 127mgPotassium: 396mgFiber: 3gSugar: 3gVitamin A: 743IUVitamin C: 20mgCalcium: 37mgIron: 2mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!