Creamy Leek and Potato Soup

Ingredients

• Leek1/2 cup (50 g)
• Onion1/4 count (38 g)
• Potato1/2 medium (90 g)
• Butter1/2 tablespoon (15 g)
• Milk1/3 cup (79 ml)
• Water1/2 glass (125 ml)
• Scallion1 tablespoon (5 g)

Instructions

1. 1

   Step 1

   Finely slice the onion and leek.

2. 2

   Step 2

   Wash, peel and dice the potato.

3. 3

   Step 3

   Melt the butter in a pot over medium heat and stir-fry the leek and onion for 5 minutes.

4. 4

   Step 4

   Add the potatoes and water with a little salt (optional: you can replace with broth). Cook for 20 minutes or until the potatoes are softened.

5. 5

   Step 5

   Cool, blend and strain.

6. 6

   Step 6

   Add the milk and heat before serving, do not bring to a boil.

7. 7

   Step 7

   Serve with chopped scallions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Creamy Leek and Potato Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.