Leek & Potato Soup (1g fat)

Updated at: Thu, 17 Aug 2023 07:35:14 GMT

Step 1

Peel and dice potatoes and leeks.

Step 2

Sweat the leeks in the oil over a high heat for approx 2 minutes.

Step 3

Add garlic and potatoes, and stir over high heat for another 2 minutes. Don't worry if the potatoes start to stick to the saucepan a little - it improves the flavour! If using fresh tarragon, chop finely. Add fresh/dry tarragon. Stir over heat for another minute.

Step 4

Dissolve the stock cubes in 1 pint of boiling water, and pour into the saucepan, over your leek and potatoes. With a wooden spoon, stir well, making sure that any potato stuck to the bottom of the pot lifts away.

Step 5

Add another pint of boiling water. Bring the pot to the boil, then reduce to a medium heat and simmer for approx 20 minutes or until the potatoes are soft. Remove from heat and allow to cool slightly.

Step 6

Transfer your soup to a jug blender, making sure not to overfill. Blitz on a high setting until smooth. Using a measuring jug, transfer your soup back to the saucepan, making note of the volume, then stir in enough cold water to bring the total volume up to 2.1 litres. Return to heat and heat through before serving, or allow to cool completely and refrigerate for use as needed.

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