Leek and Potato Soup – Calshake Neutral

Ingredients

• 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

Tip

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