Low Carb Potato and Leek Soup

Method

STEP 1

Pre heat the oven to 200 degrees Celsius and line a tray with baking paper.

STEP 2

Heat the butter and olive oil over a medium heat and cook the leeks, onion and garlic for around 10 minutes or until nice and soft. Don’t brown them.

STEP 3

Add the rest of the ingredients to the pan with a generous pinch of salt and pepper, bring to the boil then lower to a simmer and cook covered for 30 minutes.

STEP 4

Whilst the soup cooks coat the cubed potatoes in a drizzle of olive oil and some salt and pepper then place onto the prepared tray and roast until golden brown.

STEP 5

Once the potatoes are soft, add the lemon juice then use a stick blender to blend the soup until smooth, taste for seasoning then serve with the crispy potatoes, a dollop of sour cream and some fresh chives.

By Phoebe @pheebsfoods | pheebsfoods.com

Ingredients