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Chilled Leek and Potato Soup

 
Chilled Leek and Potato Soup
10

Chilled Leek and Potato Soup recipe

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

120

min

Trans-fat Free, Low Sodium
 

Ingredients

12 ½ grams butter
1 ½ large leeks
sliced
*
112 ½ grams potatoes
diced, peeled
300 ml vegetable stock
112 ½ grams yogurt
greek
1 x seasoning
*
1 tablespoon chives
fresh

Directions

Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning.

Add the potatoes, stock and seasoning.

Bring to the boil, cover and simmer for about 20 minutes or until tender.

Allow the soup to cool slighlty, then sieve or whizz in a food chill thoroughly.

To serve, stir most of the yoghurt into the soup.

Adjust the seasoning, spoon a dollop of the remaining yogurt into each bowl and sprinkle with the chives.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 12650% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 68mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 9%
Calcium 9% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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