potato and leek soup slimming world
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potato and leek soup slimming world
Potatoes and leeks combine for one classic soup. Ingredients: onions, finely chopped.Finely chopped garlic clove.Two bay leaves each.One and a half litres of hot chicken or vegetable stock per person.One cup dried mixed herb.This is a 700 gram dish of diced potatoes.One large leeks should be sliced limned and shredded one long way.Chives to be diced two times and chopped fresh three times each.
Ingredients
- 1 large onion peeled and diced
- 4 medium/large leeks trimmed, washed & sliced
- 3 large potatoes (approx. 800g) peeled and diced
- 1 litre hot vegetable stock
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 5-6 sprays low calorie cooking spray
- small handful fresh parsley or chives (to garnish) finely chopped
Instructions
- Spray a large, deep pan with low calorie cooking spray and add in the prepared onion, leeks and potatoes.
- Bring the pan up to a sizzle on a high heat, stir everything well, then reduce to heat to low-medium, pop a lid on the pan and sweat all of the vegetables for 15 minutes (stir occasionally to prevent sticking).
- Add in the vegetable stock and simmer everything for 15 minutes.
- Season with salt and pepper and blend the soup using a handheld stick blender.
- Serve with chopped fresh parsley or chives and a little bit of freshly ground black pepper.
Chunky Leek and Potato Soup
Simple ingredients but delicious flavours in this chunky leek and potato soup. A perfect recipe for the whole family to enjoy
Ingredients
- 1 large onion, chopped
- 1 stick of celery, chopped
- 2 large leeks, sliced
- 3 yukon gold potatoes, peeled and chopped
- 1 tablespoon of ghee (6 syns) – or olive oil
- 1 sprig of fresh thyme
- salt and black pepper
- 3 cups (720ml) of chicken or vegetable stock
Instructions
Stove Top:
- Add ghee or olive oil to a large saucepan over a medium high heat
- Add onion, celery and leeks and cook until softened
- Add the potatoes, stock, sprig of fresh thyme and bring to a boil.
- Reduce heat, cover and simmer for approx 30 mins
- Put half the soup through a blender (unless you prefer your soup completely smooth, in which case put all of the soup through a blender. I like to leave chunks of potato in mine).
- Season with some salt and black pepper as needed, garnish with fresh thyme and serve.
Instant Pot:
- Set the instant pot to saute mode.
- Add the ghee (or olive oil)
- Add onion, celery and leeks and cook until softened
- Add the potatoes, stock, sprig of fresh thyme.
- Set to soup setting
- Allow a natural pressure release.
- Put half the soup through a blender (unless you prefer your soup completely smooth, in which case put all of the soup through a blender. I like to leave chunks of potato in mine).
- Season with some salt and black pepper as needed, garnish with fresh thyme and serve.
IS THIS LEEK AND POTATO SOUP SUITABLE FOR FREEZING AND REHEATING?
Yes, absolutely! This one is perfect for batch cooking. You can store in an airtight container in the freezer for up to 2 months. Or keep in the fridge for up to 5 days.
Reheat in the microwave or on the hob until piping hot!
WHY IS THIS LEEK AND POTATO SOUP SO GOOD?
- Quick and easy (it can be ready and on the table in just 45 minutes)
- Thick and creamy without using heavy cream
- Perfect for the whole family
- Hearty and filling
- So full of flavour
- Syn free using Healthy Extra A*
- Suitable for freezing and reheating
- A work lunch favourite
Ham, Leek and Potato Soup
This slimming friendly Ham, Leek and Potato Soup is just the thing for lunch or an evening meal when the nights start drawing in.
Ingredients
- 2 leeks cut into chunks
- 400 g gammon joint cut into chunks, all visible fat removed
- 800 g potatoes cut into chunks
- 1500 mls chicken stock or veg stock (using 2 stock cubes for 1.5 ltr)
- low calorie cooking spray
Instructions
- First, sauté the leeks in a few sprays of low calorie cooking spray then add them to the slow cooker. If you use an Instant Pot set it to Sauté.
- When the leeks start to soften, add the ham and the potatoes.
- Top up with the stock.
- Set to Slow Cook for 4 hours, or until the ham is tender and the potatoes soft.
- When everything is cooked, if you want the soup a bit thicker, roughly mash up some of the potato with a potato masher, just enough to thicken the soup slightly, then cook for another 30 minutes or so.
How many calories are in this Ham, Leek and Potato Soup?
There are 206 calories per portion in this Ham, Leek and Potato Soup, which means it falls into our Everyday Light category.
This Ham, Leek and Potato Soup is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Classic leek and potato soup
Ingredients
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 2 bay leaves
- 1.2 litres hot chicken or vegetable stock
- 700g potatoes, finely diced
- 1 large leek, sliced lengthways, then shredded
- 1 tsp dried mixed herbs
- 150g fat-free natural fromage frais
- 2 tbsp chopped fresh chives
Method
- Place the onion and garlic in a large saucepan along with the bay leaves and 150ml of the stock. Bring to the boil, cover and simmer for 5 minutes.
- Add the potato and all but a few shreds of the leek. Pour in the remaining stock, add the dried herbs and season lightly. 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.
- Blend in the fromage frais and reheat gently without boiling. Adjust the seasoning if necessary. Ladle into bowls and top with the reserved shredded leek and chopped chives.
How Many Carbs Are In Leek And Potato Soup?
Potato & leeks soup, with a serving of 0 ounces.There are 15 cans (14 cans) in a 5-can box.A carb count of 1g, a net carbs count of 14g, and a carb count of 3g.The amount of fat per gram is 7g and the amount of carbohydrate is 1 gram.There are 600 calories and 6 grams of protein in this product.
What Part Of The Leek Do You Use For Soup?
While white, light, and darker green parts are commonly consumed, they also taste good cooked longer or when used to make homemade soup stock. White, light, and darker green parts usually consist mostly of cooked stems.
What Are The Benefits Of Potato Soup?
Iron, manganese, magnesium, copper, and potassium are just a few of the minerals that they provide.In addition to serving about 37 percent of its daily value as an immune booster, a medium potato provides almost 30 percent of its daily value of vitamins C and E.
SLOW COOKER LEEK AND POTATO SOUP
Slow Cooker Leek and Potato Soup- a simple recipe for classic leek and potato soup made in the slow cooker. Syn Free on Slimming World and under 300 calories.
INGREDIENTS:
- 900g potatoes
- 2 medium leeks
- 1 onion
- 1.5l vegetable stock
- salt and pepper
- 1 tbsp plain yoghurt (optional)
INSTRUCTIONS:
- Peel and chop the potatoes into slightly smaller chunks than you would use for roasties.
- Slice the leeks into roughly 2cm thick discs.
- Chop the onion into chunks.
- Pop it all in the slow cooker.
- Make the vegetable stock and pour over the veg.
- Put the slow cooker on high for 3 hours or medium for 4-5.
- Use a stick blender until it’s smooth. (Be careful of splashes, if it’s still hot.)
- If it’s too thick, add a little more water
- Stir in salt and pepper to taste.
- When serving, swirl a tablespoon of plain yoghurt through it (optional).
Soup maker leek and potato soup
Ingredients
Method
Put the potatoes, onions, most of the leeks (keep a handful of the white leek for later) and chicken stock into a soup maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
Once the cycle has complete, add most of the cream and all the milk, and blend again briefly. Use the ‘keep warm’ or ‘heat’ function to keep the soup warm while you make the topping.
Finely shred the remaining white part of the leek. Heat the butter in a small frying pan, and gently cook the leek for a few mins until it is softened but not coloured.
Drizzle the remaining cream over the soup, and top with the leeks, a scattering of chives and some black pepper.
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