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Potato, leek and cheese soup

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Potato, leek and cheese soup
This minimum effort, maximum nutrition dish makes a great quick lunch option.
Serves
2
Prep
10 minutes
Cook
20 minutes
Each 363g serving contains (excludes serving suggestion)
KCal
215
Carbs
33.8g
Fibre
6.1g
Protein
7.0g
Fat
4.4g
Saturates
2.0g
Sugars
4.9g
Salt
0.37g
Fruit/Veg Portion
1
Ingredients

Ingredients

1 large potato (approx. 300g), chopped
1 large leek, sliced (reserve slices to garnish)
600ml low-salt vegetable stock
50g half-fat cream cheese
freshly ground black pepper
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Method

Recipe 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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