Meatless Monday Potato & Leek Soup

Easy, satisfying, warming. Everything a winter soup should be!

This weeks Meatless Monday recipe is another winter staple – Leek & Potato soup! I do usually have this for a lunch, or as a ‘starter’ if I’m getting fancy at dinner time because its nowhere near as filling as the Celery Stoup recipe I posted last week. But it is warm and delicious and can be frozen. There is only a few whole food ingredients you’ve probably got sitting in your kitchen already and is basically fool-proof easy.

Enjoy this recipe? Please post your comments below!

Healthy Potato & Leek Soup Recipe

Prep Time10 minsCook Time15 minsCategory, , ,

Ingredients:

 500800 g Potatoes (I've used white, but sweet are just as good!)
 2 Large leeks, sliced
 ½ tbsp Extra virgin olive oil
 3 Garlic cloves, crushed
 2 l High quality vegetable stock (or chicken)

Instructions:

1

Place the olive oil, garlic and leeks into a large soup dish on medium heat until leeks are softened, then add all other ingredients, bring to boil and simmer for 10-15 minutes until potatoes soft.

2

Pour in batches into a blender, or use a stick blender straight in the pot to puree.

If you have a NutriBullet or other 'smoothie maker' allow the soup to cool before zooshing. Serve heated, or freeze for later!

Fool proof leek & potato soup

Ingredients

 500800 g Potatoes (I've used white, but sweet are just as good!)
 2 Large leeks, sliced
 ½ tbsp Extra virgin olive oil
 3 Garlic cloves, crushed
 2 l High quality vegetable stock (or chicken)

Directions

1

Place the olive oil, garlic and leeks into a large soup dish on medium heat until leeks are softened, then add all other ingredients, bring to boil and simmer for 10-15 minutes until potatoes soft.

2

Pour in batches into a blender, or use a stick blender straight in the pot to puree.

If you have a NutriBullet or other 'smoothie maker' allow the soup to cool before zooshing. Serve heated, or freeze for later!

MM Potato & Leek Soup
By | 2017-05-25T05:51:53+00:00 July 27th, 2016|0 Comments

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