Leek, potato and sage soup
- 2 tablespoons olive oil
- 2 leeks, washed, roughly chopped
- 550g Agria potatoes, washed, peeled, roughly diced
- 750ml vegetable stock
- 2 teaspoons dried sage
- 4 teaspoons reduced-fat sour cream
1 Heat a heavy-based saucepan then add oil. Add leeks and sweat for 5 minutes until softened.
2 Add potatoes, stock and sage. Bring to the boil then lower heat. Simmer for 10 minutes, or until potatoes are cooked. Remove from heat. Leave to cool for 5 minutes.
3 Blend with a stick blender and pour into bowls. Swirl 1 teaspoon sour cream through each bowl of soup and serve with toasted, wholegrain bread.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 4g
Make it gluten free: Use gluten-free stock and make sure sour cream is gluten free.
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