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Meals is also a significant element in your daily diet plan. You ought to compare the exact sum of the food you generally eat into the serving size listed on the label. Eating big portions or parts may cause fat gain. No matter whether you're planning an elaborate menu or merely going ahead for tomorrow's Leek and potato soup. This recipe comes from many decades of playing in the kitchen. I discover that adding a couple ingredients into some recipe provides depth to that which is ordinarily bland. You may be on the lookout for milder meals to produce along with your leftovers. Pleasant and mild Leek and potato soup perfect for post-vacation. The elements in this recipe receive your tongue pounding, and have become waist-friendly when you want a'snack' after an active vacation. Employing several ingredients as alternate options, this soup is loaded with a fall and hot flavor that produces it tasty. An ideal Leek and potato soup to heat you up on cool winter days. Fantastic for utilizing leftover. Together with all that occurs over a common day - extended hours, athletics activities and after school tasks - it is clear that smoking is the last thing you would like to accomplish or even have to think about whenever you get home. That's where we would like to come into playwith. Right here, you'll find easy and quick recipes that pay for all of your favorite dishes like chicken supper recipes, ground beef recipes, along with also vegetarian meal suggestions which will keep meals enjoyable, yet easy. And since you have to meet the whole family, we've also contained family-friendly Leek and potato soup thoughts which will meet so much as the pickiest little types.

How to make Leek and potato soup

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 2 tablespoons olive oil
  • 50g butter
  • 1 leek, trimmed, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 500g desiree potatoes, peeled, roughly chopped
  • 1 spring onion, thinly sliced on the diagonal
  • Sour cream, to serve
  • Toasted crusty bread (optional), to serve

Method

  • Step 1 Heat oil and butter in a large, heavy-based saucepan over high heat. Add leek and garlic, and cook, stirring occasionally, for 5 minutes or until leek is softened. Add potatoes and cook, stirring occasionally, for a further 5 minutes.
  • Step 2 Add 1L water to pan and bring to the boil. Reduce heat to low–medium and simmer, stirring occasionally, for 25 minutes or until potatoes are tender.
  • Step 3 Using a stick blender, blend leek and potato mixture in saucepan until smooth. Season with salt and pepper.
  • Step 4 Ladle soup among bowls and sprinkle over spring onions. Top with a swirl of sour cream and serve with toasted crusty bread, if using.