Smooth Leek and Potato Soup  This
recipe for leek and potato soup is ideal as a light meal as well as a
tasty starter for a substantial meal.
It can probably be frozen for use later but we have never had any left over to freeze so I can't say for sure. I like to use parmesan cheese now that it is available made with non-animal derived rennet. It pays to check the label. I sometimes use up the last bits of parmesan with the rind still on. Just remove the cooked rind from the soup before you you blend it. To make 2 servings:
(1 Knorr Vegetable stock cubes make up 500 ml of stock and contains 29
kcal; using water instead of stock will save 15kcal per serving)Prepare the leeks by cleaning them and cutting into thick chunks. Wash them well before cooking. Melt the butter in a heavy based pan and add the leeks. Cook the leeks on a low heat for about 20 minutes, giving them a stir now and again. While the leeks are cooking peel the potatoes and cut them into similar size chunks to the leeks. When the leeks are soft add the potatoes and cook them together for about five minutes. Add the parmesan cheese and black pepper and then the stock (or just water) and simmer for at least 40 minutes with the pan partially covered. If you are not using stock cubes you should also add some salt with the pepper. Blitz the soup in a food processor or directly in the pan with a hand blender. Check the seasoning and serve. You can garnish with chopped parsley, a good handful will only add 40 kcal. When you have tried this leek and potato soup you
will probably see why we never have any left over to freeze. ,
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