Leek and Potato Soup
This simple leek and potato soup is packed with nutritious goodness!
Over these coming weeks, while we’re all cooking from home, we’ll be offering ideas for a range of immune-boosting delicious foods that we can easily freeze, share and enjoy. Foods to lift our spirits and boost our energy too. .
Leeks - fresh or frozen - are a source of Vitamin A, C and K and are great for boosting our iron, and other minerals, such as manganese (essential for regulating our brain and nerve function).
Leek and potato soup is one of the tastiest ways to give our bodies a delicious dose of these powerful immune boosters.
Packed with a range of vitamins and nutrients, this delicious, versatile soup is one that all the family is sure to enjoy.
- 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.