Leek, potato and sage soup
(at time of publication)
- 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
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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.
Make it gluten free: Use gluten-free stock and make sure sour cream is gluten free.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 4g
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