Leek and Potato Soup Light Recipe

leek and potato soup

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!

Posted in Vegetable Recipes, Soups, All Recipes, Leeks, Potatoes
One comment on “Leek and Potato Soup Light Recipe
  1. Clare says:

    My first attempt at leek and potato soup, very easy and absolutely delicious

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