Leek and potato soup is very healthy and good for hydrating your body. Use this recipe to create a healthy light meal for the end of your day. (Photo of steamy soup)
Equipment
Food processor
Ingredients
6 medium – large potatoes
1 Small onion
1 leek
Coriander
Butter (Check how much)
Veggie stock (Check how much)
Carton of cream (Check how many ml)
Milk (Check how many ml)
(Photo of all ingredients)
Making the soup
Peel potatoes and cut into small cubes around 3-5cm in size (Photo of prepared potatoes)
Add a cube of butter into warm pan. Add potatoes and slightly increase the heat. Stir regularly to prevent them from sticking to the pan then place a lit over the pan and leave to cook for 10-15 minutes. (Photo of partially cooked potatoes)
Dice 1 large onion and slice leek into small pieces. (Photo of diced onion & sliced leek)
Add the diced onions and leek to the potatoes and continue cooking for 5 minutes (Photo of added onion and leeks)
Add vegetable stock and blend using hand blender. (Photo of vegetable stock) (Photo of blended mixture)
Stir in (?)ml of cream and continue cooking for 5-10 minutes on a low to medium heat. (Photo of creamy soup)
Serving
The soup is especially tasty with a little coriander. When you’re ready to serve your soup, place a little coriander on the top of the soup to add color and flavor.
Vocabulary List
| English | 日本語 |
| Peel potatoes | |
| Warm pan | |
| Slightly increase the heat | |
| Dice | |
| Slice | |
| Continue cooking | |
| vegetable stock | |
| blend | |
| Stir in | |
| especially |