This leek and potato soup is a warm and comforting favourite with an extra protein boost.
Leek and potato soup preparation time: 10 minutes / Cooking time: 45 minutes / Serves 5
|Butter (50g)||1 Large onion, peeled and chopped (200g)||1 Large leek, thoroughly washed and chopped (200g)|
|2 Large potatoes, peeled and chopped (400g)||Stock (750ml)||Full-fat milk (300ml)|
|Cream (100ml)||Skimmed milk powder (120g)|
- Melt the butter in a pot and add the onion and leek, cook without colour for 10 minutes.
- Add the potatoes and stock and bring to the boil.
- turn down to a gentle simmer and cover, cook for 30 minutes.
- Whisk together the milk, cream and skimmed milk powder. Add this mix to the soup and blend until smooth. Adjust consistency by adding more liquid if required.
You can find this recipe on page 44 of our recipe book. Click here to view online or order your free copy in the post