Potato and Leek Soup Lunch Print this recipe Details Serves: 4Number of ingredients: 11To prep: 10 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 592Calories: 141Protein: 9.7gFat: 2.6gSaturated Fat: 0.8gCarbohydrates: 20.7gCarbohydrates per 100g: 4.4gFiber: 7gSodium: 550mgPotassium: 919mg Ingredients 1 tbsp extra virgin olive oil 2 leeks washed well, sliced, whites only 1 celery stalk, chopped 2 spring onions chopped finely ¼ cup white wine dry 3 cups reduced salt chicken stock 3 lower GI potatoes, peeled and cut into pieces 1 bay leaves ½ tsp dried thyme ½ cup low fat Greek yoghurt sea salt and ground black pepper Method Heat olive oil in a large pot. Add leeks, celery and spring onions. Cook for about 5 minutes or until the vegetables soften. Increase the heat, add the white wine and cook for a few minutes. Next, add the stock, potatoes, bay leaf, thyme, salt and pepper. Bring to the boil and cook for approximately 20 minutes or until the potatoes are soft. Turn off heat. Discard bay leaf. Add Greek yoghurt. Blend in a food processor or blender until smooth. Serve for lunch or a light dinner. Add a slice of low GI toast if desired.
