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Potato Leek Soup


Macros: 104 cal, fat 2g, Carbs 12g, Fibre 1g, Protein 5g


4 medium leeks (dark green stems removed)

1/2 large white onion (chopped)

2 medium russet potatoes (peeled and cut into cubes)

1 tablespoon flour

1 tbsp butter

4 cups chicken broth

1/2 cup 1% milk

salt and fresh pepper


Wash leeks very carefully to remove all grit. I usually cut them horizontally and

separate the rings to make sure no dirt remains. Coarsely chop them when washed.In

a medium soup pot, melt butter and add flour on low flame.Using a wooden spoon,

mix well. This will thicken your soup and give it a wonderful flavour. Add chicken broth, leeks, onion, potatoes and bring to a boil.Cover and simmer on low for about 20-25 minutes, until potatoes are soft.Using a blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.

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