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Name: Leek and Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 md Potatoes peeled; 1 md Onion peeled; 1 oz Margarine; Salt and black pepper; 4 md Leeks well washed; 30 fl oz Chicken stock or water; Little yoghurt or cream

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INGREDIENTS

3 md Potatoes ; peeled
1 md Onion ; peeled
1 oz Margarine
TOPPING
Salt and black pepper
4 md Leeks ; well washed
30 fl oz Chicken stock ; or water
Little yoghurt ; or cream

Servings

INSTRUCTIONS

Cut the leeks, potatoes and onion into small pieces. Use a little of the tender green part ofthe leeks. Melt the margarine in a large saucepan, add the vegetables and toss in the margarine for 5 minutes then pour the stock or water into the saucepan. Add a little seasoning. Cover the pan and cook steadily for 25 minutes, or until the vegetables are tender, do not over-cook for this spoils the fresh ilavour ofthe leeks. Sieve or liquidise and reheat. Top with the yoghurt or cream. Variations Cnrried Leek and Potato Soup Blend 2 to 3 teaspoons of curry paste with a little milk, add to the soup above and simmer for a few minutes. If using a small amount of left-over soup adjust the amount of curry paste. Watercress and Potato Soup Use only 2 small leeks and the leaves and tender stalks from a small bunch of watercress. Sieve or liquidise and top with freshly chopped watercress leaves. Cold Leek and Potato Soup Add a little milk or single cream to the cold sieved or liquidised soup plus a small quantity of white wine. Chill well. Source: Marguerite Pattens Marvellous Meals, Yours Magazine, UK

NOTES

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Leek and Potato Soup

3 md Potatoes peeled
1 md Onion peeled
1 oz Margarine
 TOPPING
 Salt and black pepper
4 md Leeks well washed
30 fl oz Chicken stock or water
 Little yoghurt or cream

Cut the leeks, potatoes and onion into small pieces. Use a little of the  tender green part ofthe leeks. Melt the margarine in a large saucepan, add  the vegetables and toss in the margarine for 5 minutes then pour the stock  or water into the saucepan. Add a little seasoning. Cover the pan and cook  steadily for 25 minutes, or until the vegetables are tender, do not  over-cook for this spoils the fresh ilavour ofthe leeks. Sieve or liquidise  and reheat. Top with the yoghurt or cream.    Variations    Cnrried Leek and Potato Soup    Blend 2 to 3 teaspoons of curry paste with a little milk, add to the soup  above and simmer for a few minutes. If using a small amount of left-over  soup adjust the amount of curry paste.    Watercress and Potato Soup    Use only 2 small leeks and the leaves and tender stalks from a small bunch  of watercress. Sieve or liquidise and top with freshly chopped watercress  leaves.    Cold Leek and Potato Soup Add a little milk or single cream to the cold  sieved or liquidised soup plus a small quantity of white wine. Chill well.    Source: Marguerite Pattens Marvellous Meals, Yours Magazine, UK

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Nutrition

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Serving Size: 1 Serving (507g)
Recipe Makes: 4

Calories: 315
Calories from Fat: 78 (25%)

Amt Per Serving		% DV

	Total Fat 8.7g	12 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 2.4g
Cholesterol 6.3mg		2 %
Sodium 434.8mg		15 %
Potassium 1094.7mg		29 %
Total Carbohydrate 50.5g		15 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 44.9g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 315

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