Potato, leek and cheese soup

Freezer safe
Low sugar
Nut free
Vegetarian
Potato, leek and cheese soup
prep: 10 minutes
cook: 20 minutes
serving: 2

Nutrition Facts

each serving
KCal 215
Carbs 33.8g
fiber 6.1g
Protein 7g
Fat 4.4g
Saturates 2g
Sugars 4.9g
Salt 0.37g
Fruit/Veg Portion 1

Ingredients

all 5 types
  1. 1 large potato (approx. 300g), chopped
  2. 1 large leek, sliced (reserve slices to garnish)
  3. 600ml low-salt vegetable stock
  4. 50g half-fat cream cheese
  5. freshly ground black pepper

Directions

3 steps in total
Step 1

Place the potato, leek and stock into a pan.

Step 2

Bring to the boil, cover and simmer for 15 minutes until the vegetables have softened.

Step 3

Add the cream cheese, season to taste and blend until smooth. Top with the leek slices to serve.

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