Kitchen Of Yum

My take on a classic recipe, this is a Leek and Potato Soup, uses lentils and Crème Fraiche for added creaminess, this serves 9 people, (I count a serving as 3 ladles full) using the ingredients I used, your looking at around 306 calories a serving but only 8.1g fat 😀 Very healthy.

Ingredients

• 1kg Potatoes, peeled and diced
• 4 Onions, Chopped
• 4 Cloves of Garlic Sliced
• 1kg Leeks, sliced
• 1.5L Vegetable stock made with stock cubes
• 100ml Crème Fraiche
• 1-2 Bay Leaves
• 250g Lentils
• 2tbsp Rapeseed Oil
• Ground Pepper

Method

1. Heat Oil in a large saucepan and gently fry the onions and garlic until soft, Around 5 Minutes.
2. Add the diced potatoes to the pan and stir well.
3. Add the diced leeks and Lentils then stir and cook for a further 5 minutes or until the leeks have softened.
4. Add the vegetable stock and bay leaves then stir.
5. Simmer for around 15-20 minutes or until the potatoes are soft and the lentils are tender.
6. Remove from the heat, remove the bay leaves and blend using a hand blender or food processor.
7. Add the crème fraiche and stir, season to taste with pepper and enjoy.