Nutrition balance score
Good
Glycemic Index
74
High
Glycemic Load
25
High
Nutrition per serving
Calories197 kcal (10%)
Total Fat5.1 g (7%)
Carbs34.5 g (13%)
Sugars4.8 g (5%)
Protein4.5 g (9%)
Sodium890.6 mg (45%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Start by prepping the veg, dice both the onion and leek, the easiest way to dice a leek is slice it lengthways, flip it, slice again and then dice. Peel and grate the garlic.
Step 2
Peel and dice the potatoes, I find the easiest way to do this is halve them and then put them into a vegetable dicer.
Step 3
Heat a pan with the butter and once melted add in the leek, onion and garlic, let it soften for a couple of minutes and then add in the potato, give it a good stir and then lower the heat and stick the lid on for 5 minutes.
Step 4
Combine the stock pots and boiling water together to make the stock, add to the pot mix well and then raise the heat, cover and let it simmer for 35 minutes.
Step 5
Add in the thyme, salt and pepper to taste. Add in the milk and then at this point you can leave as is or blend to your liking, I like to blend half of mine and leave it a little chunky.
Step 6
Optional: serve with you favourite croutons and a sprinkle of fresh parsley. Enjoy!
Notes
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