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Leek and Potato Soup

It’s raining today in Barcelona and I have to confess that it makes me very happy in my snug cosy little office. This rain not only tops up the low water reservoirs and waters my plants; the cooler weather is perfect for make warming soups.

Which brings me on to this week’s video.

Creamy Leek and Potato Soup – with no cream!

If you like creamy soups, but don’t like to eat lots of fat, you’ll love this soup.

In the video I share an easy peasy technique for getting all the grit out of your leeks and demonstrate a simple way to peeling garlic without fiddling around with the skins.

This soup is great served simply with some toasted bread cut up into croutons and sprinkled on top. If you’re feeling really hungry then go for a large toasted wedge of good bread, I like big fat ‘doorsteps with mine’.

This recipe can easily be adapted for other veg. Try swapping out the leeks for an onion and adding a few late summer tomatoes for a delicious tomato soup.

Prep time: 10 min – Cook time: 25 min

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