If you’re in the mood for a cozy, comforting soup, this Leek and Potato Soup is the perfect recipe. It’s easy to make and only requires a few ingredients, so it’s perfect for a weeknight meal. Plus, it’s hearty and filling enough to satisfy even the heartiest of appetites. So curl up with a bowl of this delicious soup and enjoy!
This soup can be enjoyed the whole year round, including springtime! I’ve got a collection of Easter Recipes you might like to try. Right-click and open them in a new tab to read next.
I have to say, the leek and potato soup that he made was delicious! He didn’t weigh out the vegetables, so I can’t give you that information, and nor can I give the calorific content, but I’m sure it’ll be pretty low in calories per portion, so nice if you’re watching the pounds! With 500g of leeks coming in at around 125 calories, potatoes of the same weight, around 360 calories, an onion is about 30 calories, a whole pot of this will come in under 600 calories – easily 8 portions out of this, so yup, low calorie!
To make this soup, you will need:
- leeks, cleaned and chopped – white and green parts
- potatoes, peeled and chopped
- onion, peeled and chopped
- vegetable stock
- ground black pepper (not salt like pictured!)
- one-calorie oil spray
- skimmed milk
Start by heating up a large saucepan and spraying with the one-calorie oil spray. Sweat the onions and leeks down until soft and to bring out the flavour.
Add the potatoes and stock (or boiling water and a couple of stock cubes).
Bring the stock back to the boil and simmer until the vegetables are soft and cooked through.
When the vegetables are done, remove from the heat, and using a handheld blender, whizz down to a puree. You may need to add some more water/stock to thin it out.
When puréed, add a splash of milk – I find that this adds to the creaminess factor of the soup, and swirl a little on top of bowl of soup, to pretty it up!