Leek, Pea and Potato Soup

Winter is here!

A winter soup if I ever saw one. Its been Cold, Rainy and Dull outside so I decided that its a thick soup for me this time around. Simple, Warming, Comforting and Lovely.

Serves: 4

Approximate Calories: 733

Ingredients:

  • 1 generous tablespoon of rapeseed oil (other types of oil will do)
  • 2 cups of frozen peas (300 grams, I use Petit Pois)
  • 2 leeks (quite large or 3 smaller leeks) 
  • 1 potato (again on the large side or two smaller potato’s)
  • 1 vegetable stockpot (or equivalent) 
  • 1 teaspoon of parsley
  • 1.5 cups of milk (400 mil, I use skimmed milk but any will do) 
  • Equal amount of water to milk (for pan cooking) or fill to minimum level, in the Soupmaker.

Method:

  • Remove the outside of the leek and peel the potato, dice both into small chunks
  • Put all ingredients in the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so then blend when done untill smooth.
  • For a thinner soup add more milk, for a thicker soup add less milk.

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