Leek and potato soup

Soup and potatoes! What more could you want for a snack on a cool Autumn day? The only bad thing about this recipe is that since it's mostly potato it doesn't count as one of your daily fruit and vegetable portions.

If you fancy something a bit more hearty, add some shredded chicken. If you're making the chicken stock yourself, leave a chicken breast on the bones when you cook it and then take it out before you throw out the bones. Then add it to the soup after you've blended it. It's also nice with a little fresh dill in it.

Recipe

• 3 leeks, sliced finely
• 800g potatoes, peeled and cubed
• 800ml chicken or vegetable stock
• Salt and pepper to taste

1. Put leeks in a large saucepan on the hob with 4 tablespoons of water and cook on medium until soft.
2. Add potatoes and stock, cover the saucepan and bring to the boil.
3. Turn down to low heat and simmer covered until potatoes are soft when poked with a fork.
4. Blend mixture until smooth. If you don't have a blender, you can just mash the potatoes.
5. Season with salt and pepper to taste. I found it needed about half a teaspoon of salt with homemade stock.

Serves 6
3 Weight Watchers Pro Points per serving
0 servings of fruit and vegetables

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