The trick my Mum taught me with this soup to make it super delicious is to use an equal weight potatoes as leeks. It makes the soup much more flavourful.
2 medium onions, chopped
2 medium leeks, sliced
Potatoes, to a weight equal to the leeks
1 litre of stock
Salt and pepper
Spray a large, heavy based pan with Fry Light. Add the onion and a little water, and heat on a medium heat with the lid on until the onions have softened a little. Add the leeks (and perhaps another splash of water) and continue to cook with the lid on until the leeks are soft – but make sure they do not cook too long and lose their colour.
Add the potatoes and stir. Add the stock, stir nad bring to the simmer. Season to taste. Simmer for 10 minutes or until the potatoes are cooked.
Blend using a food processor or hand blender. Add more stock to get the soup to your desired consistency – I like my quite thick.
Serve immediately. It’s nice served with a dollop of fat free fromage frais. Or, to make it even more Scottish, add a coupe of handfuls of shredded kale before serving and warm through (but don’t over cook the kale!).
Slimming World Syns: this recipe is Syn FREE on all options.