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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Soup
- Diet: Low Calorie
Scale
Ingredients
- 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
Instructions
- Heat a large non-stick saucepan over a low heat and gently melt the olive spread.
- Add the leeks, potatoes, and onions, season, and stir well. Cover with a lid and cook for 15 minutes, stirring occasionally.
- Add the stock and milk, and cook for a further 20 minutes without the lid.
- Use a hand blender to blend to a smooth consistency.
Notes
This soup freezes well.
Food portions:
CHO 1, F&V 1, D 0.3, F 0.5
Nutrition
- Calories: 210kcals
- Sugar: 9.7g
- Fat: 5.7g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 5.5g
- Protein: 7.4g
Keywords: Low Fat soup
Find it online: https://cambridgedietitian.co.uk/low-fat-leek-potato-soup/