Heat the olive oil in a sauce pan and fry the leeks and garlic for about 3 to 4 minutes to soften.
Add the leeks and diced potatoes cook in the vegetable stock. Leave to simmer gently for 10-12 minutes.
Use a handblender to make the soup into a nice smooth soup.
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 588.9mg||20 %|
|Potassium 981.5mg||26 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 40.2g|
|Protein 5g||7 %|
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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.
Calories per serving: 207
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