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Before you jump to Leek and Potato Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today a good deal more popular than before and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and hypertension which can put a drain on the economy. While we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that lots of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make several simple changes that can start to make a positive impact to our daily eating habits.
These types of changes are easy to accomplish with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. Olive oil is also a great source of Vitamin E which has a lot of benefits and is also great for your skin. Even though you may already eat lots of fruits and leafy greens, you might want to consider how fresh they are. Organic foods are a superb option and will reduce any possible exposure to harmful chemicals. If you can locate a good local supplier of fresh fruit and leafy greens, you can also ingest foods that have not lost their nutrients due to storage or not being picked at the right time.
As you can see, it is not hard to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to leek and potato soup recipe. You can cook leek and potato soup using 4 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Leek and Potato Soup:
- Prepare 900 g of Potatoes.
- Get 2 of Medium Leeks.
- Provide 1.5 l of Vegetable Stock.
- Use 1 of Onion.
Instructions to make Leek and Potato Soup:
- Peel and chop your potatoes. Make them into smaller chunks than you would for roasties..
- Slice the leeks into roughly 2cm think discs..
- Chop up the onion into chunks..
- Pop it all into your slow cooker..
- Prepare your vegetable stock and pour over the vegetables..
- Put slow cooker on high for 3 hours or medium heat for 4-5..
- Use a stick blender until is smooth..
- If it’s too think add a little water and stir. Stir in salt and peppers to taste!.
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