Potato and Leek Soup

 

My niece Lizzie is a chef and this is the tasty recipe her class was taught at TAFE when she did her apprenticeship. I don't usually include cream in many of my recipes because of it being so unhealthy but I must admit to using it in this delightful Potato and Leek Soup recipe.

Recipe for Potato adn Leek Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation time: 15 minutes
Cooking time: 30 minutes
Quantity: Serves 4

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Ingredients:

25 gm butter
150 gm chopped leeks
100 gm brown onion
500 ml tasty chicken stock
350 ml milk
100 ml cream
250 gm potato
Finely chopped chives
Salt and pepper to taste

 

Method:

Melt butter in a deep pan, add the leeks and onion and cook without colouring them, stirring now and then with a wooden spoon.

Add stock and milk. Bring to the boil. Add potatoes, season with salt and pepper and simmer until vegetables are tender.

Blend the soup and adjust the seasoning where necessary. Correct the consistency with the cream. Serve sprinkled with chives. Serves 4.

 

Notes:

Quite often I fiddle around with recipes and change things here and there but I wouldn't change one single thing about the recipes. It is totally divine.

 

Food Facts:

Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol.

Milk is often referred to as a complete food and is one of our most widely used ingredients. The main milks that we consume are cow's, goat's and sheep's milk. Nowadays we have the option of using "milks" that are non-dairy such as soya, rice and oat milks. Skim milk contains only half the calories of full fat milk but is nutritionally much the same. Milk is an important source of calcium and phosphorous. It also contains reasonable amounts of zinc and the B vitamins. Cream has a very high fat content varying from 12% to 55% depending on the variety. Consequently it should be eaten sparingly. The bacteria that is in yoghurt ensure that it is easily digestible. It stimulates the good bacteria in our guts and suppresses the harmful bacteria.

 

 

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