Leek & Potato soup

Soup
POINTS Value: 0.5
Servings: 6
Preparation Time: 20 min
Cooking Time: 20 min
Level: Easy



Ingredients

5 spray low-fat cooking spray
2 portion leek(s), medium, washed well and coarsely chopped
3 clove garlic, crushed
1 tablespoon parsley, fresh, chopped
1 teaspoon tarragon, dried
175 g potato(es), peeled and cut into 1/2-inch cubes
900 ml fresh stock, vegetable, made with hot water
300 ml skimmed milk
1/8 teaspoon salt, or to taste
1/8 teaspoon pepper, black, or to taste
4 tablespoon very low-fat plain fromage frais

Instructions
1. Spray large saucepan with cooking spray and gently heat. Add leeks and sauté until soft, about 3 to 5 minutes.


2. Add garlic, parsley and dried tarragon to saucepan. Stir and cook until herbs are fragrant, about 1 minute.


3. Add potatoes and stock and bring mixture to a boil. Reduce heat to medium-low. Partially cover and cook until potatoes are tender, about 10 minutes.


4. Purée potato mixture in a blender or food processor until smooth. Return to saucepan, add skimmed milk and cook for 2-3 minutes to heat through. Season to taste with salt and black pepper. Serve, garnished with fromage frais, sprig of parsley and a little black pepper.