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Leek And Potato Soup

What You Need (serves 4)

  • 4 large leeks washed, trimmed and cut into thin rings
  • 2 medium to large potatoes, peeled and chopped
  • 1 tablespoon sunflower or olive oil
  • 820mls (1½ pints) stock - try vegetable or chicken low-salt stock cubes
  • 3-4 tablespoons of semi-skimmed milk
  • Mixed herbs and black pepper

How To Make It

  1. Place the oil into a large saucepan and heat until it runs easily. Add the prepared leeks and potato, cover the pan and allow the vegetables to soften for 5 minutes.
  2. Add the stock, mixed herbs and black pepper, bring to the boil, reduce the heat and simmer for about 30 minutes, or until the leeks and potato are thoroughly cooked.
  3. Puree the mixture in a blender (process one third at a time), or use a mashing utensil to blend the vegetables with the fluid - making a thick soup.
  4. Finally add the milk to give the soup extra smoothness.
  5. Serve with crusty bread.

Cooking tip:

If you like your soup more chunky, reserve some of the soup once the vegetables are soft - later add this to the mixture that has undergone blending or mashing.

Recipe kindly provided by Grampian Dietitians.

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