Archive for September, 2011

Leek and Potato Soup

Monday, September 26th, 2011

Serves 6


Ingredients –

1 tbsp low fat spread

1 large onion, finely chopped

500g leeks, finely chopped

500g floury potatoes, peeled and chopped

3 tbsp chopped fresh parsley

1 litre of hot vegetable stock

300ml skimmed milk

Salt and freshly ground pepper


Method –

  1. Melt the low fat spread in a large, lidded, non stick saucepan and gently sauté the onion and leeks until soft, about 10 minutes.
  2. Add the potatoes, parsley and hot stock and bring to the boil. Cover and reduce the heat. Simmer gently for about 20 minutes.
  3. Add the milk to the saucepan and reheat gently. Season to taste and serve garnished with parsley sprigs.