Potato and Leek Soup

Recipe submitted by rea

Next Recipe

Donna Hay's Lemon Yoghurt Cake

0:10 PREP • 0:25 COOK
8 Ingredients
Serves 4-6

Potato soup was always a firm favourite as a child. The inclusion of the leek came about because of a surplus in the garden.

Print
Cookbook

Favourites Add

Facebook

Twitter

Ingredients

2 T butter
1 kg potatoes, peeled and chopped
1 leek, well washed and chopped
1 L commercial chicken stock
1 t lemon juice
1 c cream (or milk)
cracked pepper
chives, chopped for garnish

Select all ingredients

Add To My Shopping List

Method

1.

In a large heavy saucepan melt butter and cook potatoes and leeks until the leeks are soft but not brown.
2.

Add the stock and lemon juice, simmer until the vegetables are soft.
3.

Blend, season to taste add cream and served topped with chives.

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 524kj
Fat Total 27g
Saturated Fat 15g
Protein 13g
Carbohydrate 58g
Sugar 8g
Sodium 405mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Print
Cookbook

Favourites Add

Facebook

Twitter

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

Trending This Week

Donna Hay's Corn Fritters

Cinnamon Doughnut Puffs

Donna Hay's Hamburgers with Oven-Baked Fries

Chilli con carne

Metric Converter

Tell us what you think in the comments below

• Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.