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Leek and potato soup
A hearty soup, delicious served with warm crusty bread
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Each serving contains:
LOW
SALT
0.8g
LOW
SUGAR
2.4g
LOW
SAT
0.1g
LOW
FAT
1.1g
Ingredients
switch to imperial- 3 large leeks, sliced
- 5 medium potatoes, chopped
- 1.5 litres vegetable stock, use low-salt stock cubes
- freshly ground black pepper
Method
Put the chopped leek and potato into a large pan with the stock and bring to the boil.
Turn down the heat and cook gently for 30 minutes, until the potato is soft. Season and serve hot.
Nutritional information
| Nutrient | Per 100g | Per 346g portion |
|---|---|---|
| Energy | 18 kcal (76 kJ) | 61 kcal (256 kJ) |
| Protein | 0.7g | 2.4g |
| Carbohydrate | 3.3g | 11.3g |
| (of which sugars) | 0.7g | 2.4g |
| Fat | 0.3g | 1.1g |
| (of which saturates) | 0.0g | 0.1g |
| Fibre | 0.7g | 2.3g |
| Sodium | 0.09g | 0.30g |
| Salt | 0.2g | 0.8g |
Allergy advice
Some stock cubes contain wheat (gluten). Always read the label
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.
