Healthy and hearty

Try a classic tasty soup, full of flavour, that’ll always hit the spot

CREAMY POTATO, MUSHROOM AND LEEK SOUP

PREP TIME: 15 MINS

COOK TIME: 30 MINS

SERVES 4 (AS A LIGHT MEAL)

3 tsp extra virgin olive oil 1 leek, halved lengthways,

thinly sliced

300g mushrooms, sliced 2 cloves garlic, crushed

750g Baby Spud Lite Potatoes,

unpeeled, chopped

500ml (2 cups) salt-reduced or

gluten-free vegetable stock 250ml (1 cup) water

2 tsp wholegrain or gluten free

mustard

375ml (11/2 cups) milk

Freshly ground black pepper Chopped chives, to serve

1 Heat the oil in a large saucepan over medium heat. Add the leek, mushrooms and garlic. Cook, stir occasionally, for 7-8 minutes or until the leek starts to soften.

2 Add the potatoes, stock, water, mustard and 250ml (1 cup) of the milk to the pan. Bring to a simmer over medium heat. Reduce heat to medium-low and cook, partially covered, for 20-25 minutes or until the potato is very tender. Set aside for 10 minutes to cool slightly. 3 Transfer the soup to a food processor and process until the potato is almost smooth (it’s nice to leave it a little chunky). Return the soup to the pan and stir in the remaining 125ml

(1/2 cup) milk. Stir over low heat until warmed through.

4 Divide soup between serving bowls. Top with pepper and chives to serve.