Leek and Potato Soup Light Recipe

Recipe for Leek and Potato Soup Light sent in by: Christine

Ingredients for Leek and Potato Soup Light:

• 2 large leeks (washed & sliced)
• ½ oz low-fat sunflower spread
• 1 large potato (diced)
• ½ pt chicken stock
• salt & freshly ground black pepper
• ½ pt skimmed milk
• chives to garnish (snipped)

Method for Leek and Potato Soup Light:

1. Cook the leeks in the low-fat spread in a saucepan, stirring, for 3 minutes until soft but not brown.
2. Add the potato and cook, stirring for 1 min.
3. Add the stock, salt and pepper.
4.  Bring to the boil, part cover, reduce the heat and simmer for 20 minutes.
5. Pour in a blender, blend and return to the saucepan. Stir in the milk.
6. Reheat before serving sprinkled with the snipped chives

For those on a diet or calorie conscious. Serve with croutons or fresh bread (if you dare!). Very filling, cheap to make and about 100 calories per serving – minus the croutons or bread of course!