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Skinny Leek and Potato Soup

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


A hearty winter favourite



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


  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


  • Calories: 190