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3 Ingredient Leek And Potato Soup
This easy leek and potato soup recipe has only 3 ingredients and is super tasty and ready in just 30 minutes. The perfect budget-conscious bowl of goodness!
Ingredients
- 500 g leeks
- 500 g potatoes
- 600 ml vegetable stock
- salt and pepper to taste
Instructions
- Wash dirt out of leeks and discard end then chop and peel potatoes and chop into 1cm pieces for quick cooking
- Saute the leeks in about 1 tablespoon of olive oil for 10 minutes to really get all the flavour out of them
- Add diced potatoes, stock plus salt and pepper bring to the boil then cover, lower heat and simmer for 20 minutes till potatoes are tender.
- Use a stick blender to create a smooth leek and potato soup
Video
Notes
Serve your leek and potato soup with a swirl of Greek yogurt of chilli oil if you fancy.
This is a really rich and creamy soup but there is no dairy in it.
Your soup will keep for up to 4 days in the fridge and can be frozen for up to 4 months.
Want to change the flavours then add herbs, chilli or mustard - see blog post above for ideas.
Nutrition
Calories: 180kcalCarbohydrates: 41gProtein: 4gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.01gSodium: 628mgPotassium: 751mgFiber: 5gSugar: 7gVitamin A: 2404IUVitamin C: 40mgCalcium: 89mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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