Potato and Leek Soup Lunch Print this recipe Details Serves: 4Number of ingredients: 11To prep: 10 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 592Calories: 141Protein: 9.7gFat: 2.6gSaturated Fat: 0.8gCarbohydrates: 20.7gCarbohydrates per 100g: 4.4gFiber: 7gSodium: 550mgPotassium: 919mg Ingredients 1鈥痶bsp鈥痚xtra virgin olive oil听 2鈥痩eeks鈥痺ashed well, sliced, whites only听 1鈥痗elery鈥痵talk, chopped听 2鈥痵pring onions鈥痗hopped finely听 录鈥痗up鈥痺hite wine鈥痙ry听 3鈥痗ups鈥痳educed salt chicken stock听 3鈥痩ower GI potatoes, peeled and cut into pieces听 1鈥痓ay leaves听 陆鈥痶sp鈥痙ried thyme听 陆鈥痗up鈥痩ow fat Greek yoghurt听 sea salt and ground black pepper听 Method Heat olive oil in a large pot. Add leeks, celery and spring onions. Cook for about 5 minutes or until the vegetables soften.听 Increase the heat, add the white wine and cook for a few minutes.听 Next, add the stock, potatoes, bay leaf, thyme, salt and pepper. Bring to the boil and cook for approximately 20 minutes or until the potatoes are soft.听 Turn off heat. Discard bay leaf. Add Greek yoghurt.听 Blend in a food processor or blender until smooth.听 Serve for lunch or a light dinner. Add a slice of low GI toast if desired.听
