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Before you jump to Winter Warmer Leek and Potato Soup recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.
We are very mindful that eating healthy foods can help us truly feel better in our bodies. We tend to feel way less gross when we increase our daily allowance of wholesome foods and decrease our consumption of processed foods. A bit of pizza doesn’t cause you to feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthy foods for treats between meals. Shopping for snack foods can be a challenge because you have so many options. Why not try some of the following healthy snacks the next time you need some extra energy?
Yogurt can be a snack a lot of people ignore. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You cannot beat yogurt any time it comes to a wholesome snack though. It consists of a great deal of calcium, proteins, and B vitamins. Easily digestible, yogurt can also help your digestive system work correctly depending upon the culture used to produce it. Try adding some healthy nuts to unsweetened natural yogurt for a healthy snack idea. It’s an simple way to reduce sugar while still enjoying a tasty snack.
A large assortment of instant health snacks is easily available. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to winter warmer leek and potato soup recipe. To cook winter warmer leek and potato soup you only need 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Winter Warmer Leek and Potato Soup:
- Prepare medium size potatoes
- You need large leek
- Get medium onions
- Prepare medium carrots
- Use garlic
- You need butter
- Prepare vegetable stock cubes
- Get boiling water
- Provide Salt and pepper
Steps to make Winter Warmer Leek and Potato Soup:
- Gather your ingredients
- Roughly chop the leeks, carrots, onions and garlic
- In a large pan melt the butter then add your chopped vegetables on a medium to low heat. Toss with a wooden spoon, then cover and let cook for 10 mins or until soft
- While the chopped veg are cooking done, dice up the potatoes into small cubes
- And dissolve the stock cubes in one liter of boiling water
- When your pot of vegetables are softened pour in the stock mixture and potatoes
- Bring the soup to the boil then simmer for 10 more minutes with the lid on.
- Generously season with salt and fresh ground black pepper and serve
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