This is how Leek, Onion and Potato Soup might help you in weight reduction
Weight management wants constant efforts. In case you are someone trying to shed some additional kilos then you should always be in your toes. Watching your calorie intake and likewise sticking to a balanced food regimen is the secret to an efficient weight loss routine. It turns into really hectic to strike that right balance between taste and well being and due to this fact, we have to find an in-between solution the place taste meets well being.
Don’t fear it's not tough at all. You just need to decide on the right ingredients. Like Proteins! As you already have to be knowing, protein is the constructing block of cell and is responsible for repairing the damaged tissues and muscular tissues. It is also a super-powerful nutrient that helps in inducing satiety and stimulates weight reduction. Therefore, consuming a high-protein weight loss program will enable you in losing a few pounds effectively


Leek, Onion and Potato Soup
Leek, Onion and Potato Soup

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We hope you got insight from reading it, now let’s go back to leek, onion and potato soup recipe. You can have leek, onion and potato soup using 10 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Leek, Onion and Potato Soup:
  1. Prepare 3-4 leeks
  2. Provide 1 medium onion
  3. Take 3 medium potatoes peeled
  4. You need 50 g butter
  5. Prepare 850 ml vegetable or chicken stock
  6. You need 275 ml whole milk
  7. Take to taste Salt
  8. Get to taste Ground black pepper
  9. You need Fresh Chives or parsley, finely chopped to top soup
  10. Provide 1-2 tbsp creme fraiche per soup bowl
Instructions to make Leek, Onion and Potato Soup:
  1. Trim the leeks, discard the tough outer layers.
  2. Slice them finely and wash them in 2-3 changes of water. Drain well.
  3. Melt the butter in a pan over a medium to low heat and add the leeks, potatoes and onion stirring well. Season with salt and pepper. Allow the vegetables to sweat for 15 minutes over a very low heat.
  4. Add the stock and milk and bring to a simmering point. Cover and let the soup simmer gently for 20 minutes, or until the vegetables are soft, don't allow the milk to boil.
  5. Allow to cool slightly then blend into a smooth creamy texture. Return to the heat, check seasoning, add more salt and pepper if needed. Add a tablespoon or two of creme fraiche depending on how creamy you want it.
  6. Sprinkle some chives or parsley on top to garnish when serving.

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