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Leek and Potato Soup
Leek and Potato Soup

Before you jump to Leek and Potato Soup recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.

We all know that consuming healthy snacks can help us feel better within our bodies. Increasing our consumption of sensible foods while lowering the intake of unhealthy kinds plays a role in a more healthy feeling. Eating more vegetables helps you feel a lot better than eating a portion of pizza. Deciding on healthier food choices can be challenging when it’s snack time. Shopping for snacks can be a challenge because you have countless options. Why not try one of the following healthy snacks the next time you need some extra energy?

Yogurt is often a snack many individuals take for granted. Eating yogurt in place of a nutritious larger lunch isn’t a good idea. As a snack, however, yogurt is one of the greatest things you’ll be able to reach for. It is a protein-rich resource of healthy minerals and vitamins. Yogurt is easy for the human body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help normalize your digestive system. Try including some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an simple way to minimize sugar while still enjoying a yummy snack.

A large selection of easy health snacks is easily obtainable. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to leek and potato soup recipe. To cook leek and potato soup you need 8 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Leek and Potato Soup:
  1. Take 1 large onion
  2. Take 2 garlic cloves
  3. Take 1 tbsp olive oil
  4. Take 3 slender leeks (350 g)
  5. Use 2 medium potatoes (350 g)
  6. Provide 800 ml vegetable stock
  7. Provide 150 ml milk
  8. Provide Salt and Pepper
Steps to make Leek and Potato Soup:
  1. Heat the oil in the pan and fry the onion and garlic for 3 min.
  2. Add the leeks and cook for 3 min more stirring regularly.
  3. Add the potatoes and cook for 2mins.
  4. Add the stock then bring to the boil, then simmer gently for 15 min until all the vegetables are soft.
  5. Remove pan from the hob and stir in the milk
  6. Leave to cool for 15-20 min then blend until smooth and season.

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