Potato and Leek Soup

Ingredients

• 1 tbsp of olive oil

• 450 g of potatoes, peeled

• 1 onion, finely chopped

• 4 leeks, cleaned and sliced

• 900 ml of vegetable stock

• 1 small handful of fresh thyme

4 servings

Calories~263 kcal

Protein~6 g

Carbs~44 g

Fat~5 g

Fiber~8 g

Sugar~9 g

Total recipe

Calories~1,050 kcal

Protein~25 g

Carbs~175 g

Fat~20 g

Fiber~30 g

Sugar~35 g

Method

• Step 1

  Boil the potatoes in a pan of salted water for 15–20 minutes until soft. Drain, then cut into bite-sized pieces.

• Step 2

  Heat the olive oil in a large pan over a low heat. Add the onion, and sweat gently for about 5 minutes until soft and translucent. Add the leeks, and cook for a further 5 minutes. Season well with salt and black pepper.

• Step 3

  Pour in the hot vegetable stock, and bring to the boil. Reduce the heat slightly, and simmer for about 10 minutes. Add the potatoes, and sprinkle in the thyme leaves. Continue cooking the soup until the potatoes are heated through, then serve hot with some fresh crusty bread.