Who can argue with this classic? Warming and delicious, so cheap and easy. For this one I am using homemade fresh chicken stock – I always make some after buying a whole chicken, but you can use a cube or veggie stock if you like. Serve with a crusty roll (see recipe on the blog) and plenty of butter, you’ll love it!
1 whole large leek washed and sliced
2 potatoes cut into cubes – don’t worry about peeling them
1/2 litre chicken stock
A little oil for frying the leeks
Pinch of salt
A good pinch cracked black pepper
In a large pan with a lid, start by sweating of the leeks in a little oil on a med/low heat, for about 6-8 mins, covered
Add the potatoes and stir
Add the chicken stock, salt and pepper bring to the boil
Cover turn down the heat and simmer for 20mins
Check the potatoes if they are soft the soup is cooked (a piece of potato should fall from a knife easily when cooked)
Leave to cool slightly then pour into a blender. Blitz until smooth
Check for seasoning, and serve.
Cals – 131, fat – 4.9, carbs – 4.6, protein – 4.7,