Leek and potato soup

hey lovelies,

I’ve been really conscious of food waste ever since I attended the Airfield food series. a few weeks ago.

The one thing that has stuck with me from the day is that if food waste was a country it would be the 3 global greenhouse gas emitter after the USA and China.

It’s a huge problem, and I’m really trying to do my bit by basically being mindful of what I’ve already got in the kitchen and what needs to be used up.

Soup is a great way of using up any unloved veggies,  it’s really just finding the right quaintly of different veg to get that perfect savoury taste, and not let one overpower the other (I have a classic veggie soup recipe here)

leek and potato soup is one of the cheapest you can make and with the right ratio of leek to potato it turns out so creamy and smooth.

By adding a little low-fat cream cheese you get that intense creamy flavour without adding the extra fat you get with butter and cream.  Making this an overall healthyer choice.

Join in on the chat over in our home cooks Ireland fb group or over on my Facebook Page 

Jolene x


a little fry light/ olive oil

1 onion

2 garlic cloves

1 leak

6 large Maris Piper potatoes

hot chicken stock (just enough to cover the potatoes )

2 tablespoons of cream cheese

garnish with fresh chives  and a little grated cheddar

Method Serves 4

(you will need a saucepan with a lid)

Peel and quarter onion  and potato and slice leak

In a little oil or frylight soften onion and leak over a medium heat in a saucepan

Add potato and season with salt and pepper

completely Cover the whole lot with hot stock liquid (I use chicken but veggie would be good too)

put your  lid on and simmer for 35 minutes until potatoes are cooked

blend until smooth

add 2 tablespoons full of low-fat cream cheese

Top with chopped fresh chives and a little-grated cheddar is nice but optional




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