Slimming World – leek and potato soup

May 2, 2012
icemaiden013

When we’d finished with dinner, I made my second Slimming World recipe, from the little book of soups!

Potato and leek soup (free on EE)

Ready to reduce!

1 large onion, peeled and finely chopped
2 bay leaves
1.2 litres of vegetable stock (I used the Knorr stock pots for the first time & loved them!)
700g potatoes, peeled and finely diced
1 large leek, trimmed and shredded  (Superfree food)
Salt and freshly ground black pepper
150g fat free natural fromage frais (I didn’t use this at all, I didn’t think it needed it)

Serves 4 (V)
Takes 45 minutes

Method
Place the onion in a large saucepan with the bay leaves and 150ml of the stock.  Bring to the boil, cover and simmer for 5 minutes.

Add the potatoes to the pan and all but a few shreds of leek.  Pour in the remaining stock and season well.  Bring to the boil, cover and simmer for 25 minutes until tender.

Discard the bay leaves and transfer the mixture to a food processor or blender.  Blend until smooth and return to the saucepan.

When ready to serve – stir in the fromage frais and reheat the soup gently, without letting it boil.

I didn’t keep any leek to garnish, so it’s not as pretty as it should be!

Season to taste and serve sprinkled with the reserved shredded leek. I served mine with two pieces of nimble wholemeal bread (I used my Healthy Extra B on that) and 1tsp of Flora light (1syn).

It is DELICIOUS!!! I’ll definitely be making this again (and again and again and again!!)

14 thoughts on “Slimming World – leek and potato soup”

  1. slimmingeats.com has a load of recipes. the girl who owns the blog did sw and ww so has syn/points values for most things….very tasty looking dishes.

  2. With the stock pots, try putting one in the pan with your onions and lightly fry together before adding boiling water (instead of dissolving it first). You get a miles better flavour out of it and you don’t need any oil. Just make sure your pan it’s too hot.

    That recipe is the same as the brocolli and cheese soup i made that time. Obv instead of leek you use brocolli and you’ll deffo need the yoghurt but add in the same way 🙂 or you can use cream cheese or proper cheese depending on how your syns work out

    2. I’ve started to do that, and then adding the water after I’ve scooshed the stock pot around first! Cheese is really bad, you can have 30g ‘free’ a day, but beyond that the syns are quite high for it. I could maybe find a mix of fat free cream cheese and regular cheese maybe!

      1. 30g of cheese with a bit of natural yughurt should give it enough of a creamy flavour… trial and error tho, i tend to just throw in what we have, be it proper cheese, cream cheese or natural yoghurt. Using stronger cheese is a good way of getting the flavour and being able to use less as well 🙂

  3. Pingback: Slimming World: My first week… | Las and Col go Texan!

  4. Any idea what this is like to freeze? Gonna make it today and think gonna have lots left, am leaving out fromage frais as not somethign we like

    1. I left out the fromage frais cause it wasn’t something I felt it needed 🙂 it’s great to freeze, Col and i had some for lunch yesterday from frozen and it’s lovely!

      1. I just made it and mine looks whiter than yours and think needs more leeks cos I only had small ones just was delicious and I am sure it will be good for tea tomorroW!

  5. Parents liked it Mum especially, gonna so another big batch to freeze and do the veg one too! Thanks anymore recipes to share? Kx

    1. Glad to hear it! I’m working on recipes, though I’ll have more when I go back to the US 🙂

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