This quick and tasty soup makes a lovely lunch
Prepare 15 minutes
Cook 35 minutes
4 large leeks (356g), chopped
2 medium potatoes (426g), peeled and diced
1 large onion (240g), peeled and chopped
850ml chicken stock
30g olive spread
Salt and pepper
4 wholemeal rolls
Heat a large non-stick saucepan over a low heat and gently melt the olive spread. Add the leeks, potatoes, onions, and seasoning, stir well then cover with a lid and cook over a low heat for 15 minutes.
Add the stock and the milk, cover with a lid and cook on a low heat for a further 20 minutes. Use a stick blender or liquidiser to blend to a smooth consistency. Serve with a wholemeal roll.
|Energy (Kcals)||Carbs (g)||Protein (g)||Fat (g)|