Leek and potato soup

This soup is silky smooth, packed with veg, high in fibre and surprisingly satisfying! Served with crusty wholegrain sourdough, it's the ultimate winter warmer for busy weeknights or lazy weekends.

Serves: 4

Time to make: 40 mins , plus cooling

Ingredients

More weights & measures

2 teaspoons reduced-fat spread
1 teaspoon extra-virgin olive oil
3 large leeks, washed, green leaves removed, white part finely sliced
1 stalk celery, finely sliced
3 medium potatoes, peeled, finely sliced
3 cups reduced-salt chicken or vegetable stock
1 cup milk
1 tablespoon chopped chives, to garnish
1 tablespoon Greek yoghurt, to garnish (optional)
4 slices wholegrain sourdough bread, to serve

Instructions

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1 In a large pot, heat spread and oil over medium-low heat. Add vegies, cover and cook for 8-10 minutes until leeks have softened but not browned. Stir occasionally and reduce heat or add a splash of stock
if necessary to prevent browning.

2 Stir in stock and 1 cup water, and increase heat to bring to the boil. Reduce heat and simmer for 12-15 minutes, until vegies are cooked. Allow to cool a little.

3 Once cooled, transfer mixture to a blender and blitz until smooth.

4 Return mixture to the pot and add half the milk. Stir through and bring back to a simmer. Add the rest of the milk to reach your preferred consistency – soup should be fairly thin and smooth.

5 Divide soup among four bowls. Add a swirl of yoghurt to garnish, if using, and sprinkle over chives. Serve with wholegrain bread or toast.

HFG tip

Try serving this soup chilled in the summer months.

Nutrition Info (per serve)

Calories 388 cal

Kilojoules 1623 kJ

Protein 17 g

Total fat 6.8 g

Saturated fat 1.9 g

Carbohydrates 53 g

Sugar 13 g

Dietary fibre 11 g

Sodium 875 mg

Calcium 184 mg

Iron 3.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.