Leek and Potato Soup - Calshake Neutral

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