Recipe for Leek & Potato Soup (light)

Sent in by: Christine

Ingredients

Cook the leeks in the low-fat spread in a saucepan, stirring, for 3 mins until soft but not brown.

Add the potato and cook, stirring for 1 min.

Add the stock, salt & pepper.

Bring to the boil, part cover, reduce the heat and simmer for 20 mins.

Puree in a blender and return to the saucepan. Stir in the milk.

Reheat before serving spinkled with the snipped chives

Serve with croutons or fresh bread. Very filling, cheap to make and about 100 calories per serving

Thanks I had a glut of tomatoes and did not know how to make chutney.

Thanks again
Judith