Low Carb Potato and Leek Soup
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1h -
4 -
Easy
Ingredients
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GARNISH
Method
STEP 1
Preheat the oven to 200°C 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, prepare the garnish. 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 in the soup 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
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30 
4 
Easy