Leek and potato soup
50 min306 kcal each
A thick, comforting soup of leeks and potatoes cooked in butter and stock, blended and finished with a splash of milk.
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Plan this recipeIngredients
for 4 servings- Leeks500 g
- Potatoes500 g
- Onion1 piece
- Butter30 g
- Hot low-sodium stock (chicken or beef)1 l
- Whole milk150 ml
- Fresh chives10 g
- Salt½ tsp
- Black pepper¼ tsp
Method
Prep 15 min · cook 35 min- Slice the leeks and wash them well; dice the potatoes and chop the onion.
- Sweat the leeks and onion in the butter under a lid for 10 minutes, without colouring.
- Add the potatoes and stock and simmer for 20 minutes, until soft.
- Blend until smooth, or leave it chunky, and stir in the milk. Season.
- Serve with chives scattered on top and buttered bread.
Nutrition
per servingCal
306
Protein
11g
Carbs
48g
Fat
9.39g
Of 9.4g of fat per serving, 5.1g is saturated.
