Our potato, leek and rosemary soup takes six ingredients, just a little time and only a few $$!
Ingredients
- 2 tablespoons olive oil
- 2 leeks, trimmed, halved, washed, thinly sliced
- 3 garlic cloves, crushed
- 2 tablespoons finely chopped fresh rosemary
- 1kg coliban potatoes, peeled, chopped
- 5 cups Massel chicken style liquid stock
- Extra fresh rosemary, to serve
Method
- Step 1Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.
- Step 2Add potatoes and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.
- Step 3Process soup, in batches, until almost smooth. Return to pan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with rosemary. Serve.
Nutrition
1170 kj
Energy
11g
Fat Total
2g
Saturated Fat
6g
Fibre
8g
Protein
1292.8mg
Sodium
4g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
We served this with pure cream. You could also serve with light sour cream.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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