Leek and Potato Soup

• 2 tbsp (0.03 litres) olive oil
• 50g butter
• 200g onion, thinly sliced
• 500g leeks, finely sliced
• 250g potatoes, peeled and diced
• 2 vegetable stock cubes
• 750ml milk
• 750ml water
• Salt and freshly ground black pepper

1. Heat the olive oil and the butter in a large saucepan, add the onion and leeks, cover and sweat for 3-4 minutes.

2. Add the potatoes and continue to sauté for a further 2-3 minutes.

3. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for 5 minutes, or until the potato is cooked.

4. Put the soup in a blender and whizz until smooth.

5. Adjust the seasoning to taste and serve.

Per portion, as a main (254g)

• Energy: 130 kcal / 544 KJ
• Fat: 8.1g
• Saturates: 3.8g
• Protein: 4.3g
• Carbohydrate: 11.0g
• Sugars: 5.9g
• Fibre: 1.7g
• Sodium: 380mg

Per portion, as a starter (181g)

• Energy: 93 kcal / 388 KJ
• Fat: 5.8g
• Saturates: 2.7g
• Protein: 3.0g
• Carbohydrate: 7.8g
• Sugars: 4.2g
• Fibre: 1.2g
• Sodium: 271mg

Per 100g

• Energy: 51 kcal / 214 KJ
• Fat: 3.2g
• Saturates: 1.5g
• Protein: 1.7g
• Carbohydrate: 4.3g
• Sugars: 2.3g
• Fibre: 0.7g
• Sodium: 150mg