Scrummy leek and potato soup A great soup can be made with very few ingredients: butter or oil, veg, stock. Use this recipe as a framework for a simple midweek soup, let your imagination – or what’s in your kitchen – be the only limit to what goes in the pot. Preparation time: 15 Minutes. Cooking time: 30 Minutes Ingredients (Serves 4) 25g Flora Buttery 3 leeks (300g), trimmed, thoroughly washed and finely chopped 1 medium potato, peeled and finely diced 1 onion, chopped 700ml vegetable stock made with 1 Knorr vegetable stock cube 100ml Elmlea Single Method Melt the Flora in a saucepan and lightly fry the vegetables for 5 minutes until soft but not browned. Add the Knorr stock, cover and simmer for 25 minutes stirring occasionally. Place in a liquidizer and blend until smooth. Return to clean saucepan, add Elmlea and re-heat. Each serving contains Energy 551kJ/ 133kcal 7%* Fat 9.1g 13%* Saturates 3.8g 19%* Sugars 4.7g 5%* Salt 1.3g 22%* *% of Reference Intake of an average adult (8400kJ/2000kcal)