Name: Potato and leek soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 36 clove garlic, peeled, roughly chopped; 4 large potatoes, peeled, chopped; 1 leek, trimmed, washed and sliced; 2 bay leaves; 6 cup salt-reduced vegetable or chicken stock; 1/2 cup low-fat milk; 1/4 cup snipped chives; low-fat natural yoghurt, to serve

Potato and leek soup

Serves 6

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

36 clove garlic, peeled, roughly chopped

4 large potatoes, peeled, chopped

1 leek, trimmed, washed and sliced

2 bay leaves

6 cup salt-reduced vegetable or chicken stock

1/2 cup low-fat milk

1/4 cup snipped chives

low-fat natural yoghurt, to serve

Method

1.Spray a large saucepan with olive oil. Heat on medium and saute garlic 2-3 minutes. Add potatoes, leek and bay leaves. Cook, stirring, for 2 minutes.

2.Pour in stock. Bring to the boil on high. Reduce heat to low and simmer for 20-25 minutes, until potatoes are tender. Remove bay leaves.

3.Puree mixture using a hand blender or food processor. Stir in milk. Reheat gently. Serve immediately, topped with chives and yoghurt.

You can use prepared chopped garlic in this recipe; 1 teaspoon equals 1 clove.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%