Leek, potato and sage soup
(at time of publication)
Step 1 Heat a heavy-based saucepan then add oil. Add leeks and sweat for 5 minutes until softened.
Step 2 Add potatoes, stock and sage. Bring to the boil then lower heat. Simmer for 10 minutes, or until potatoes are cooked. Remove from heat. Leave to cool for 5 minutes.
Step 3 Blend with a stick blender and pour into bowls. Swirl 1 teaspoon sour cream through each bowl of soup and serve with toasted, wholegrain bread.
Make it gluten-free: Use gluten-free stock and make sure sour cream is gluten-free.
About this Recipe
- 2 tablespoons olive oil
- 2 leeks, washed, roughly chopped
- 550g Agria potatoes, washed, peeled, roughly diced
- 750ml vegetable stock
- 2 teaspoons dried sage
- 4 teaspoons reduced-fat sour cream
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified