Potato Leek Soup Recipe - A Great Healthy Meal

Warming Potato Leek Soup Recipe, a healthy low-fat soup, makes a great healthy meal.

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In this recipe it's important to have a lot of leeks, and not too much potato. If you overdo the potato, you'll end up with a soup that has a starchy consistency which isn't very nice. Get the proportions right, and the potato will thicken the soup without dominating.

Potato Leek Soup Recipe

1. Prepare the vegetables. To prepare leeks, cut off the roots and the very toughest, dirtiest outer leaves. You can use the dark green tops. With a sharp knife, halve the leek lengthways and wash well under running water, fanning out the layers to make sure you get rid of all the grit and dirt.

   I then cut the halves in half again, longways, then slice crossways into small pieces. Prepare the potatoes by simple washing and dicing. There's no need to peel - the skins add texture and nutrients to your soup.

2. Place the prepared vegetables in a large pan and pour over the stock. The better the stock you use, the better the flavour. Bouillon powder or stock cubes will work, of course. But if you can make your own chicken or vegetable stock, you'll get a more intense flavour.
3. Bring to the boil, then reduce to a simmer. Cook covered for 15-20 minutes until the potatoes are tender when tested with the point of a sharp knife.
4. Blend the soup in batches in a blender or food processor.
5. Season to taste and if too thick, adjust by adding water or milk.

A bowl of this potato leek soup recipe makes a healthy mid-morning snack, or is great as a healthy lunch with some wholemeal bread.

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