Leek & Potato Soup

The low-fat leek & potato soup is quick to make and is a lovely lunch during the winter months. Serve with a wholemeal or seeded roll.



  • 4 large leeks, trimmed, chopped, and washed well.
  • 2 medium potatoes, peeled and diced
  • 1 large onion, peeled and chopped
  • 850ml chicken stock
  • 275ml semi-skimmed milk
  • 30g olive bread
  • salt & pepper


  1. Heat a large non-stick saucepan over a low heat and gently melt the olive spread.
  2. Add the leeks, potatoes, and onions, season, and stir well. Cover with a lid and cook for 15 minutes, stirring occasionally.
  3. Add the stock and milk, and cook for a further 20 minutes without the lid.
  4. Use a hand blender to blend to a smooth consistency.


This soup freezes well.

Food portions:

CHO 1, F&V 1, D 0.3, F 0.5


Keywords: Low Fat soup