Comfort food, Dinner time, Lunch time, Soup

Leek and potato soup

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!

Ingredients

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

Method

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.

Serves 4

Cals – 131, fat – 4.9, carbs – 4.6, protein – 4.7,

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