Creamy leek and potato soup

Ease into the chillier months with this soothing soup that is generous on the veg.

Serves: 4

Time to make: 40 mins

Ingredients

1 tablespoon reduced-fat spread
1 large leek, cleaned and thinly sliced
4 potatoes, scrubbed, chopped into 3cm chunks
1 sweet potato/ kumarasweet-potatoX, scrubbed, chopped into 3cm chunks
1 medium carrot, sliced
1 reduced-salt vegetable stock cube, dissolved in 2 litres boiling water (chicken stock, if you prefer)
½ cup reduced-fat milk or plant-based alternative
cracked black pepper
4 teaspoons reduced-fat sour cream, to serve
2 teaspoons finely chopped fresh chives, to garnish
4 grainy bread rolls, to serve

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Instructions

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1 In a large soup pot over medium heat, melt spread. Add leek and cook, stirring, until it starts to soften, about 5 minutes. Add potato, sweet potato and carrot and cook, stirring, until everything is coated, about 2 minutes. Add the vegetable stock or stock cube dissolved in hot water. Increase the temperature to high and bring to the boil. Reduce the heat and simmer for 15–20 minutes, or until the vegetables are soft and cooked through.

2 Pour the soup mixture into a large food processor, and blitz until smooth. You may have to do this in batches. Return the soup to the pot and add the milk. Heat to your preferred temperature and season to taste with cracked black pepper.

3 Serve soup ladled among four bowls, topped with a dollop of sour cream, sprinkled with chives and with rolls on the side.

Nutrition Info (per serve)

Calories 416cal

Kilojoules 1739kJ

Protein 16.5g

Total fat 5.9g

–Saturated fat 2.2g

Carbohydrates 66.9g

–Sugars 16.5g

Dietary fibre 12.8g

Sodium 705mg

Calcium 223mg

Iron 4.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.