Leek and potato soup is one of my favourites. It is just so warm and comforting on a cold day. My usual recipe however calls for butter, flour and cream and would eat away at my syn count fairly quickly. So using my usual recipe and checking on the one from Slimming World, I modified it using ingredients I do have and can use. Surprisingly, it tastes just as good without the butter and cream.
- 2 potatoes cubed (I don’t peel mine but you can)
- 1 large leek cleaned and chopped
- 1/2 red onion diced
- 1/2 tub Liberte Quark (you can use plain low fat yogurt but I don’t have any left)
- 4 cups stock or water + bouillon cube
I sprayed my pot with a little PAM so the onions did not stick and let them sweat with the lid on the pot. Add liquid, leeks and potato and boil for 15 mins then simmer for 15 more. Add yogurt or quark and stir in. Use a hand blender or transfer to a blender and blend well. Add back to the pot and simmer for 5 more minutes then pour into bowls and top with black pepper. Serves 4.