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Leek and Potato Soup

Leek and Potato Soup

A classic British autumn and winter dish that's cheap, healthy and oh so tasty. 


1 potato, peeled and chopped into dice sized chunks
1 leek, sliced
1 clove of garlic chopped into little bits
250ml veg stock (crumble stock cube into jug and add boiling water)
1 onion, sliced
1 chunk of butter (about as big as a matchbox and real butter not margarine)
(optional: handful of chopped watercress or a pinch of chopped mint-gives it a little kick)
Note:  This recipe uses a blender.  If you haven't got one, chop up the ingredients a lot smaller, so they'll boil down better.  Then buy a blender.


For 2
Vegan: No (But you could use olive oil instead of butter)
Vegetarian:  Yes 
Cooking level:  Easy
Time to prepare: 15 mins


Calories 369
LOW Sugars 11.41g
MED Fat 15.68g
MED Saturates 8.27g
MED Salt 2.74g
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Chop up the leek, onion and garlic. (To chop up the leek, cut off the root endand half of the green leafy end. Cut the green leafy bit in half lengthwaysthen fan out and clean under some cold running water. You often get some dirt trapped underneath the leaves, so it's good to give it a thorough rinse. Then slice the leek from the root end up to the leafy end.



Melt a chunk of butter in a large saucepan.



Once the butter has melted, add the chopped vegetables into the saucepan.

Fry for a bit, until leek and onion are nice and soft, don't want them to go brown though.



Add the chopped potato and 250ml of veg stock then season with a bit of salt and pepper.



Turn down the heat and simmer for about 10 minutes, or until the potato has gone soft. Check by pressing your knife into it.

Once soft, turn off the heat and put to one side. Leave for a minute or so, so it's not red hot.



Pour into blender and blend until smooth. If it starts looking too thick, add a dash of hot water to it, til it goes smooth again. If you haven't got a blender, get a potato masher and very carefully and slowly mash the ingredients in the pan.

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