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The diet of champions

Flora Leek and Potato Soup

Preparation time:

15 minutes

Cooking time: 20 minutes

Serves: 4

Course: Starter


2 tbsp Flora

3 medium leeks, sliced, white parts only

250ml boiling water

1 cube Knorr reduced salt chicken stock

3 medium potatoes, peeled and diced

3 medium carrots, sliced

½ tsp dried marjoram leaves

½ tsp dried thyme leaves

¼ tsp pepper

2 tbsp cornflour

500ml skimmed milk

Fresh chopped parsley, optional


>In a large heavy saucepan, melt Flora over medium heat. Sauté leeks for 3 to 5 minutes or until softened.

>Add water, stock cube, potatoes, carrots, marjoram, thyme and pepper. Cover and simmer over a low heat for 10 minutes or until vegetables are tender.

>Dissolve cornflour in cold milk and stir into saucepan. Cook, stirring occasionally, until mixture has thickened.

>Spoon into soup bowls and sprinkle with chopped parsley if desired.