This is a very simple creamy soup. Use roughly equal quantities of leek and potatoes and boil until soft with garlic and bay leaf. Adjust salt and pepper for taste and, optionally, serve with green onions on top.
3 cups water
2 cloves garlic, diced
1 bay leaf
1 teaspoon salt
1/4 teaspoon black pepper
108 Calories per portion
Total Fat 0.3g
Total Carbohydrate 24.8g
Dietary Fiber 3.6g
Total Sugars 3.1g
1Wash, peel and cut the potatoes into small chunks. Cut the leek. You should have about the same amounts of each.
2Place the vegetables into a cooking pot, add bay leaf and diced garlic and cover with 3 cups of water.
3Cover the pot with a lid and bring to a boil. Reduce the heat and boil for 45 minutes or until the potatoes are soft.
4Allow to cool so it’s not boiling hot anymore, remove the bay leaf. Use an immersion blender to blend everything until smooth. You can sprinkle some spring onions for garnish on top. Serve hot.