Leek and Potato Soup (5 a Day recipes)

Now that winter is drawing closer and the days are getting a little bit chillier, making your own soups is a great way to get your vegetables into your diet.

Soups are also very adaptable.  You can eat them straight away; put them in a Thermos flask for work; or even freeze them for a later date.

This recipe for leek and potato soup is very straight forward (even I can make it!) And 1 serving counts as 2 of your 5 a day.

I always use organic, unsalted, pure butter – but a vegan substitute can always be used.

Ingredients

• 2oz/50g butter
• 2 leeks – washed and chopped
• Small onion chopped finely
• 12oz/350g potatoes, peeled & chopped
• 900ml/1 1/2 pts veg stock

1) Melt butter—add leeks & onion and cook gently for about 7 mins until soft

2) Add potatoes and cook for 2-3 mins, then add stock, bring to boil.

3) Cover & simmer for about 30 mins until potatoes are tender.

4) Season to taste and blend if preferred

I usually add garlic and black pepper to my leek and potato soups, but feel free to play around with the recipe to create your own version.

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