Potato and Leek Soup

This recipe serves 4 at 1 Bite per serving

Skill Level:




  • 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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