Leek and Potato Soup Recipe

A warm, creamy and incredibly delicious, this soup recipe is just what you need to keep cosy this winter.

Adapted from BBC Food, it’s a seriously tasty way to work towards your 5-a-day.

Just serve it with plenty of crusty bread, and it’s sure to become one of your favourite midweek recipes.

Nutritional Content

Servings: 6 people

Cook time: 30 minutes

Calories 207 kcal Total Fat 16g Carbs 11g Sugars 4g Protein 3g Fibre 3g	Ingredients 1 tbsp vegetable oil 1 onion, sliced 8oz potatoes, cubed 2 Leeks, sliced 2 pints vegetable stock 5fl oz double cream Salt and Pepper

Preparation

1. Heat the oil in a pan.

2. Add the onion, potatoes and leeks, and cook for 3 to 4 minutes until they start to soften.

3. Add the stock and bring the mixture to a boil.

4. Season well, stir and simmer until the veg is tender.

5. Put the mixture in a blender and whizz until it’s smooth.

6. Reheat the soup in a clean pan, then add the cream, stirring well. Serve once the soup has been thoroughly heated through.

Tips

To store: Once the soup has fully cooled, put it in an airtight container and keep it in the fridge for up to 3 days.