A velvety winter soup of leek, potato and carrot cooked in butter and blended smooth with milk; served hot.
Ingredients
Instructions
- 1
Trim and thoroughly wash the leeks, then slice thinly. Peel the potato and carrot and cut into small cubes.
- 2
Melt the butter in a pot and cook the leeks over medium heat for 5-6 minutes until soft.
- 3
Add the flour and stir for 1 minute, then add the potato and carrot.
- 4
Gradually stir in the hot water. Once boiling, cover and simmer over low heat for 25 minutes until the vegetables are very soft.
- 5
Blend the soup until smooth with a hand blender.
- 6
Stir in the milk and salt, simmer for 5 more minutes and serve hot.
Nutrition
Per serving
| Calories | 154 kcal |
|---|---|
| Protein | 4 g |
| Carbs | 23 g |
| Fat | 6 g |
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