Leek and Potato Soup - Calshake Neutral


1 leek

1 large potato peeled and diced (approx 330g)

1 sachet Calshake Neutral

240ml whole milk

25g butter

1 / 2 pint boiling water

1 chicken stock cube


Trim the top and root off the leek, discarding the tough outer layer

Split in half lengthways and slice quite finely

Wash thoroughly in cold water and drain well

In a large saucepan gently melt the butter, add leek and potato and season with salt and pepper.

Cover pan and allow vegetables to sweat over a low heat for about 15 minutes

Dissolve stock cube in boiling water

Add the vegetables and simmer for a further 20 mins or until vegetable are soft

Mix Calshake and milk as per instructions, add to the soup and bring back to the boil

The soup can be blended or served chunky


Energy 595kcal Protein 11.5g



Can be split into 2 servings and kept in the refrigerator for 24 hours

1 item has been added on your compare list.
You can not add more than 3 items in your compare list.