175kcal
5gprotein
10 minprep
25 mincook
4servings
Easy
A classic, comforting leek and potato soup made lighter with semi-skimmed milk instead of cream. Simple, satisfying, and under 180 calories.
vegetarianlow-caloriemeal-prep
Ingredients
- 3 large leeks, sliced
- 400g potatoes, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 900ml vegetable stock
- 100ml semi-skimmed milk
- 1 tbsp olive oil
- Salt and pepper
- Chives to serve
Method
- 1
Heat oil in a pot. Fry leeks and onion for 8 minutes until soft.
- 2
Add garlic and cook 1 minute.
- 3
Add potatoes and stock. Bring to a boil, simmer 15 minutes.
- 4
Add milk and blend until smooth. Season well.
- 5
Serve topped with fresh chives.
Tip: Leeks are a good source of prebiotic fibre, supporting gut health.
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