Prep Time:15 mins
Appetite for change
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 (about 40 g) chopped.
- 4 medium leeks (about 650 g) washed and chopped.
- 1 stick celery
- 1 tbsp (about 15 ml) unsaturated oil like rapeseed or sunflower oil
- 2 medium potatoes (about 300 g) peeled and diced.
- 1 low-salt vegetable stock cube dissolved in 850 ml boiling water.
- Black pepper to taste
- 1 tsp of wholegrain mustard (optional, the mustard enhances the cheese flavour)
Method
- Peel and chop the onion.
- Wash, peel, and slice the leeks, lengthwise.
- Wash, peel, and chop the potatoes into cubes.
- Warm the oil in a large non-stick saucepan. Add the onions, celery, and leeks, cook for 5 minutes until soft.
- Add the potatoes and the vegetable stock.
- Allow soup 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. Stir in the wholegrain mustard (if using).
- 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"
