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Member recipe

Leek & Potato Soup

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Serves 6

A simple low fat version of this classic

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  • 50g butter
  • 1 small onion, chopped
  • 3 large leeks, chopped
  • 4 medium potatoes, peeled and diced
  • 1000ml chicken stock
  • 1 vegetable stock cube
  • small handful chopped fresh parsley
  • 1 bouquet garni
  • Salt and freshly ground black pepper


    1. Melt the butter in a large saucepan on medium heat, and saute onions for a few minutes stirring frequently.
    2. Add remaining ingredients and bring to the boil.
    3. Simmer for 30 minutes.
    4. Remove the bouquet garni and puree soup with a hand blender (thicken with cornflour if too thin).
    5. Serve with hot crusty bread

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