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Leek and Potato Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

12.7g

Energy (kJ)

3228kJ

Energy (kcal)

778kcal

Carbohydrate incl. fibre (g)

71.9g

Carbohydrate excl. fibre (g)

69.0g

Sugar (g)

13.0g

Fibre (g)

2.9g

Fat (g)

48.7g

Saturated fat (g)

29.7g

Unsaturated fat (g)

19.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.2g

Cholesterol (mg)

10mg

Sodium (mg)

32615mg

Salt (g)

81.54g

Vitamin A (IU)

567IU

Vitamin C (mg)

14.2mg

Calcium (mg)

30mg

Iron (mg)

1.01mg

Potassium (mg)

268mg

Total

50.7g

12912kJ

3110kcal

287.6g

276.1g

51.9g

11.5g

195.0g

118.9g

75.9g

0.0g

0.3g

0.8g

39mg

130459mg

326.14g

2270IU

56.7mg

121mg

4.04mg

1072mg

  • 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
  • 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.

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