Leek and Potato is a classic, simple and comforting soup. This version uses only three main ingredients, is a source of fibre and low in saturated fat.
This is one of the soups I prefer nice and chunky but its also great blended and smooth.
- 250g Potatoes, peeled and cut into 2 inch chunks
- 2 Leeks, trimmed and sliced into 2cm discs
- 1 medium onion, peeled and sliced
- 2 vegetable stock cubes
- 1.2 litres boiled water for the stock
- 1 teaspoon ground black pepper
- 1 tablespoon olive or vegetable (rapeseed) oil
- Pinch of salt to taste if needed (optional)
- Chopping board
- Kitchen scales
- Large saucepan
- Measuring jug
- Vegetable peeler
- Wooden spoon
- In a large saucepan, heat the oil and add the onions, leeks and potatoes
- Cook for 3-4 minutes until the leeks and potatoes start to soften
- Dissolve the vegetable stock cubes into 1.2 litres of freshly boiled water and add to the pan
- Season with the pepper, stir well and bring to the boil
- Reduce the heat to a simmer and cook without a lid on the pan for around 20 minutes or until the vegetables are tender
- Towards the end of cooking, give it a taste and add a pinch more salt if needed
Energy414kj 99kcal 4.95%
Increase the Veg
Soups are a great way of getting more veg into our diets. Easy to make with many different low cost ingredients. Unlike when vegetables are boiled to cook and the liquid is then poured away. Any vitamins and minerals that have leeched into the water during cooking in soup are retained and eaten.
Antioxidant and Anti-inflammatory Benefits
Leeks, onions and garlic all belong to the same family and when cut or crushed produce an active ingredient called Allicin. This is known to have antioxidant and anti-inflammatory benefits.