 Preparation Time |
10mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1
|
2 tsp Low fat spread
1 Large leek, sliced and washed
Handful Fresh thyme sprigs
3 Bay leaves
Small handful Parsley
400g Floury potatoes, chopped into small chunks
800ml Chicken or vegetable stock
90g Creme Fraiche reduced fat
Heat the low fat spread in a medium saucepan until melted, then add the leeks and herbs. Cook for 5 mins until soft.
Stir in the potatoes and season with a little salt and lots of freshly ground pepper.
Pour in the stock and simmer for 10 – 15 mins until the potatoes are softened.
Stir the creme fraiche and cook for another 2 mins.
Remove from heat and add all ingredients into a food processor and blitz until smooth.
Ladle into bowls and scatter with parsley.
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