Skinny Leek and Potato Soup

Leek and Potato soup is another winter fave, but with all that cream in regular recipes, it tends to be off the menu, if we are watching what we are eating. This recipe uses skimmed milk instead of cream, to bring the calories down to less than 200 a serving. So no matter how low your calories are you can still fit this one in.

I love leek and potato soup in winter, the way the potatoes thicken the soup make it so filling. A really hearty dish!

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Skinny Leek and Potato Soup


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  • Author: Rachel Wilcock
  • Total Time: 45 minutes
  • Yield: 2 1x

Description

A hearty winter favourite


Ingredients

Scale

4 x large leeks finely sliced

1 x medium finely chopped onion

2 x medium peeled and diced potatoes

50g light margarine

850ml vegetable stock

275 ml skimmed milk

chopped chives or watercress, salt and freshly milled black pepper


Instructions

  1. Gently melt the margarine in a large, thick based, saucepan
  2. Add the leeks, onions and potatoes, stirring with a wooden spoon so that they get a nice coating of margarine
  3. Season with salt and pepper
  4. Cover and let the vegetables sweat over a very low heat for about 15 minutes
  5. Add the stock and milk and bring to the boil
  6. Cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft
  7. Leave to cool a little first
  8. Hand blend down to desired consistency
  9. Reheat gently, tasting to check the seasoning
  10. Add a bunch of chopped chives or watercress for a peppery kick!
  • Prep Time: 15
  • Cook Time: 30

Nutrition

  • Calories: 190

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