Healthy Potato and Leek soup

super easy one-pot-wonder that is low calorie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

roughly dice onion, chop leek relatively finely so that it cooks faster, size isnt particularly important as it all gets blended up in the end. Fry onion and Leek in olive oil over medium heat until soft.

Step 2

Dice garlic and add to pot stirring till fragrant Peel potatoes and chop into 1cm cubes then add to pot with salt, rosemary, thyme and chopped baby spinach. Cook for a few minutes stirring occasionally until all ingredients are well combined.

Step 3

Turn heat to medium low and add chicken stock (can substitute vegetable stock if preferred). Add 1-2 cups boiling water to ensure water is 2-3cm higher then ingredients in the pot.

Step 4

Once soup is bubbling, turn down to low heat and cook until potato are soft enough for a fork to poke through without resistance. Depending on how many potatoes time will vary

Step 5

Once potato is soft, allow soup to cool completely. Ladle soup into a blender/nutri bullet. Blend until smooth and return soup to stove. Season to taste