Simple, Filling Potato & Leek Soup

 
Soup is my ultimate go to lunch, it is the best filling meal by miles for very little points indeed. Variety is key when it comes to soups as if you eat the same one constantly you are going to get very bored of it very quickly. This particular soup is especially filling due to the potatoes. A perfect lunchtime stop gap to erase the hunger pangs and it’s lunch sorted for several days in one go! Happy days! This makes 4 to 5 servings at 2 propoints (it’s free on filling & healthy). Here’s the skinny.  
400 g potatoes peeled and cubed

2 leeks sliced and washed

1 onion finely diced 

1 clove garlic

1 chicken stock cube

1 1/2 pints of boiling water

142mls skimmed milk

2 bay leaves

Fresh thyme 

Salt and pepper  Fry the onion & leeks in a saucepan sprayed with oil over a medium heat for approximately five minutes until softening. Add the crushed garlic and continue to fry for 30 seconds. Add everything else except the milk to the pot, season with salt and pepper and simmer for about 20 minutes until the potatoes are soft. Remove from the heat and remove the bay leaves. Blend with a hand blender and pour in the milk stirring well. Return to the heat, if serving immediately, for a couple of seconds to gently heat through the milk. This will keep in an airtight container in the fridge for up to 3/4 days, it is also suitable for freezing. Enjoy!  

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