Lisa Faulkner's version of this classic soup is made with skimmed milk and single cream to keep the calorie count low.
1 onion, finely chopped
1 garlic clove, crushed
400g leeks, sliced
400g potatoes, diced into 1cm cubes
1 litre chicken stock
50ml single cream
100ml skimmed milk, warmed
Salt and freshly ground pepper
A slice of crusty bread, to serve
1. In a large saucepan, melt the butter over a medium heat. Fry the onion, garlic and leeks until softened and the leeks are just starting to fall apart. You can use a lid to cover the pan to keep moisture in at this stage.
2. Add the potatoes and cook for a further few minutes. Add the stock, bring to the boil and simmer for about 20 minutes until the potatoes are tender.
3. Transfer the soup to a food processor or blender, add in warm milk and blitz until smooth. Alternatively, use a hand blender to liquidise the soup.
4. Season, stir through the cream and check the seasoning again before serving.
Sat Fat: 3.75g
For the slice of bread:
Sat Fat: .2g