Leek & Potato Soup

Leek and potato soup is so comforting on a cold miserable day.  It's incredibly tasty and easy to make.  I always make up extra so I can freeze and reheat for another day.  Leeks are really good for your eyes, blood, bones and skin!  
I have made this soup in honour of my beautiful mum as its her favourite!


You will need...
Large saucepan with a lid
Hand blender
2 large leeks, ends removed, halved & finely sliced
1 red onion, finely diced
5-6 potatoes, peeled & diced
1.5 litres vegetable stock
2 bay leaves
Freshly milled seasoning
Handful of freshly snipped chives or a handful of watercress
1 tbsp olive oil



To make...

Serves 4-6
  1. Gently fry the leek and onions on a low heat in the pan for 10 minutes with the lid on, or until pale and soft, add the diced potato and bay leaves, cook for 5 minutes
  2. Add the stock and bring to the boil, lightly season, keep the lid on, simmer for 15 minutes 
  3. Remove from the heat, take out the bay leaves
  4. Blend until smooth, check the seasoning and adjust if necessary
  5. Serve with freshly snipped chives or watercress
  6. Leave to cool completely if you plan to freeze it



Nutritional Info
Per Serving
189g kcal | 2.5g fat | 0.4g saturates | 35g carbs | 3.5g sugars | 4.4g fibre | 4.2g protein | 0.03g salt

LOW SATS | HIGH FIBRE | HIGH PROTEIN | VITAMIN A | VITAMIN E | VITAMIN K | VITAMIN C | VITAMIN B | FOLIC ACID | POTASSIUM | IRON | ZINC | COOPER


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