A smooth, creamy leek and potato soup that’s quick to make and full of flavour. Leeks are seasonal British vegetables that are versatile and delicious!
This recipe makes a delightful meal at any time of the year, and is perfect served withbread!
Follow a recipe; follow food safety & hygiene rules; tidy away; chop using bridge/claw technique safely; use a vegetable peeler safely;
use a jug to measure liquids; use the hob | blender (with adult supervision); season to taste.
Milk | May Contain Gluten & Celery
* (Please note the allergens listed are indicative only. Allergens vary depending on brand; check the labels on the products you use.)
Knife, chopping board, vegetable peeler, saucepan, blender, measuring jug, wooden spoon, kettle.
Ingredients (serves 6):
- 1 large potato
- 2 leeks
- 1 onion
- 1L vegetable stock
- 150ml reduced fat creme fraiche
- Black pepper to taste
- Peel and chop the potato into cubes. Chop the leeks and onions using the bridge/claw techniques safely.
- Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
- Add the vegetable stock and bring to the boil. Simmer for 10 minutes until the vegetables are soft.
- Blend with a hand blender until smooth
- Serve your soup, piping hot, and garnished with your choices of toppings.
So thinking about Leek and Potato Soup ...
Potatoes are a nutritious and filling starchy food; low in fat and a source of vitamin C and fibre.
Vegetables are so good for us! Low in fat, sugar and calories and high in vitamins and minerals.
|-||Energy||394kJ / 94kcal||5%|
per 119g serving
% of an adult's reference intake
Typical values per 100g: Energy Energy 331kJ /79kcal
A traffic light system is used on nutrition labels to make it easier to see which foods and drinks are lower in calories, fat, sugar and salt. Try and choose more ‘greens’ and ‘ambers’ and fewer ‘reds’, and stick to smaller portions of ‘reds’.
Just because a recipe or a food has a red traffic light doesn’t mean you shouldn’t eat it. Understanding why a food or recipe might have a red light can be helpful. For example oily fish is high in total fat and so any recipe containing oily fish is likely to be ‘red’ for fat. But it is recommended that we eat oily fish at least once a week because the type of fat it contains is beneficial for our health.
% Reference Intakes are also shown. Reference Intakes are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet (based on an average-sized woman doing an average amount of physical activity). Most children will require less than these Reference Intakes. The contribution of one serving of a food or drink to the Reference Intake for each nutrient is expressed as a percentage.