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Leek and Potato Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 onion chopped
  • 1 medium potato peeled and finely diced
  • 1/4 celery stick
  • 3 leeks trimmed, well washed and sliced
  • 25 g Flora Buttery
  • 1 Knorr Chicken Stock Cube or Knorr Vegetable Stock Cube dissolved in 800 millilitres boiling water
  • 100 ml Elmlea Single
  • 2 tbsp fresh chives, chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

138kcal

Energy (kJ)

570kJ

Protein (g)

2.4g

Carbohydrate incl. fibre (g)

14.7g

Carbohydrate excl. fibre (g)

12.7g

Sugar (g)

3.6g

Fibre (g)

2.0g

Fat (g)

8.0g

Saturated fat (g)

3.2g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.1g

Cholesterol (mg)

1mg

Sodium (mg)

59mg

Salt (g)

0.14g

Vitamin A (IU)

567IU

Vitamin C (mg)

14.2mg

Calcium (mg)

30mg

Iron (mg)

1.01mg

Potassium (mg)

268mg

Total

550kcal

2280kJ

9.6g

58.7g

50.9g

14.4g

7.8g

32.1g

12.7g

0.3g

0.0g

0.3g

0.4g

2mg

235mg

0.58g

2270IU

56.7mg

121mg

4.04mg

1072mg


  • 1 Chop the onions, potato, celery, leeks.
  • 2 Melt the Flora Buttery in a large saucepan and cook the vegetables for 5 minutes until onions soften but do not brown. Add the Knorr Stock, cover and simmer for 25 minutes, stirring occasionally.
  • 3 Place in a liquidiser and blend until smooth. Return to a clean saucepan, add Elmlea Single and re-heat. Serve sprinkled with freshly chopped chives.