Chunky Leek and Potato Soup

40 minutes Prep: 15 minutes Cook: 25 minutes

132 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1/2	pound	potatoes
1	pint	water	cold
1	each	leek
1	each	garlic clove
1/2	each	onion
1/4	tablespoon	vegetable oil
1/2	teaspoon	yeast extract
1/2	teaspoon	black pepper	ground
1	each	bay leaf
1/4	teaspoon	caraway seeds
1	each	celery stalk	chopped

Directions

Peel and cube the potatoes. Place in a large bowl with the cold water. Set aside.

Top and tail the leeks, then slice into chunks. Wash in a bowl of cold water, drain and rinse. Leave to drain in a colander.

Finely chop the onion. Saute the garlic and onions in a large deep saucepan in the oil until tender.

Add the potatoes and the water they have been sitting in.

Increase the heat bringing the liquid to a rolling boil.

Add the yeast extract. Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed.

Stir well for 1-2 minutes. Add the celery to the soup and simmer for a further 15 minutes. Serve hot.

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Nutrition Facts

Serving Size 168g

Amount per Serving

Calories 132 12% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 24mg	1%
Total Carbohydrate 28.0g	9%
Dietary Fiber 3.0g	13%
Sugars 3.0g
Protein 3.0g	6%

Vitamin A	2%		Vitamin C	21%
Calcium	4%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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