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 large potato (approx. 300g), chopped
1 large leek, sliced (reserve slices to garnish)
600ml low-salt vegetable stock
50g half-fat cream cheese
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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