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Potato and Leek Soup



1 tbsp reduced salt butter or margarine
1 tbsp olive oil
2 leeks, thinly sliced
1 onion, finely chopped
1 clove of garlic, finely chopped
1 large potato, cut into chunks
1 carrot, peeled and sliced
2 tbsp fresh parsley, finely chopped
4 cups of water


Heat the butter and oil in a saucepan over medium-high heat. Add the leeks, onion and garlic and cook until softened.  Add the potatoes, carrots, parsley and water to the saucepan and simmer until vegetables are soft. Add the soup to a food processor and pulse until smooth.

Prep Time: 10 minutes

Cook Time: 20 minutes

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