Leek, Potato & Butterbean Soup
ingredients
- 250g potatoes, peeled and roughly chopped
- 2 medium sized leeks
- 200ml water
- 100ml milk (you could also use a dairy alternative here)
- 1 tbsp olive oil
- 1 medium sized onion
- 1 400g can butterbeans, drained and rinsed
- Pinch salt and pepper to taste
nutrition facts
Per average serving:
energy
640 kJ / 153 kcal
8 %
fat
4 g
6 %
saturates
0.8 g
4 %
Sugars
5.2 g
6 %
salt
0.15 g
3 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Prepare & chop the potatoes onions & leeks. Drain & rinse the beans.
- Add the oil to a large saucepan and gentle cook the onions and leeks until softened, but not coloured.
- Then pour the water in the saucepan. Add the potatoes and beans. Bring to the boil & cook until all vegetables are soft.
- Remove half of the vegetables using sieve & set aside.
- Using a food processor or hand blender, blend the contents of the pan (half of the vegetable mixture & cooking water).
- Add the milk & blend until all smooth.
- Pour the blended mixture back in to a large saucepan.
- Add the reserved vegetables back to pan & stir through.
- Place the pan back on the heat & bring the soup to the boil cook through.
- Season to taste before serving and enjoy!
Important information
Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.