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Potato, leek and cheese soup

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This minimum effort, maximum nutrition dish is great to give you a boost when you’re ill. For everyday eating, try using a lower-fat soft cheese.
Serves
2
Prep
10 minutes
Cook
20 minutes
Each 363g serving contains (excludes serving suggestion)
KCal
174
Carbs
21.70g
Fibre
4.20g
Protein
5.70g
Fat
6.10g
Saturates
3.70g
Sugars
4.00g
Salt
2.00g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 large potato, chopped
1 large leek, sliced (reserve slices to garnish)
600ml vegetable stock
50g cream cheese
freshly ground black pepper
Method
  1. Place the potato, leek and stock into a pan.
  2. Bring to the boil, cover and simmer for 15 minutes until the vegetables have softened.
  3. Add the cream cheese, season to taste and blend until smooth. Top with the leek slices to serve.
Chefs tips
  • Try adding 2-3 cloves garlic with the leek. No need to crush them as you’re blending the dish.
  • To give this soup a rich green colour and an extra portion of vegetables, add a handful of defrosted frozen peas with the cream cheese.
  • Freezing instructions: Suitable for freezing once cooked. Defrost thoroughly and reheat until piping hot. The soup may separate while frozen, so stir vigorously when reheating to keep the consistency.
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