A low potassium leek and potato soup which makes a balanced meal served with a wholemeal bread roll. If you are monitoring the amount of fluid you are having, each portion of soup will contribute approximately 200ml.
1 tablespoon vegetable oil
1 onion
2 potatoes (approx. 225g)
2 leeks (approx. 320g)
2 low salt vegetable stock cubes
1200ml water
150g half fat crème fraiche
Black pepper
6 wholemeal bread rolls
Low fat spread
Fill a saucepan with plenty of water and bring to the boil. Peel and cube the potatoes. Clean and slice the leeks and add them to the potatoes.
Add the leeks and potatoes to the water. Boil for 15 minutes, or until tender, then drain and set aside, discarding the water.
Finely chop the onion and fry in oil until soft. Add it the potatoes, leek and black pepper. Make up the stock and pour over the vegetables. Bring to the boil and simmer for 5 minutes before using a blender to purée until smooth. Do this in batches if necessary.
Return the soup to a clean pan and heat through, stirring in the crème fraiche. Season with black pepper to taste. Serve with 1 wholemeal bread roll per person and a little low-fat spread.
The main source of carbohydrate is the potato and wholemeal bread roll. The carbohydrate values have been provided for those trained in insulin adjustment.
This dish is low in both potassium and phosphate. Boiling the potatoes and leeks before cooking helps to reduce their potassium content but the water must be discarded. Use fresh water to make up the stock if using a stock cube. If you have been prescribed a phosphate binder, ensure you take them with this dish.
This soup is low in protein and therefore suitable for somebody who is not on dialysis.
Use a gluten-free stock cube and gluten-free bread roll.
Choose a dairy-free crème fraiche or cream.
There is no added salt in this recipe but using vegetable stock cubes in this dish does contribute a small amount of salt, which makes it slightly above the range to be classified a low salt dish. Check the nutritional information and choose the ones with the lowest salt content or make your own. See our recipe for low salt vegetable stock.
If want to reduce the amount of fat you eat, you can serve with the bread roll, omitting the low fat spread.
This is already a relatively low cost dish and can be made in large batches and frozen in individual portions.
Cool and store leftover soup in the fridge in an airtight container. Use within 2 days and reheat thoroughly before serving. Alternatively, freeze portions of soups and keep for up to 3 months in the freezer. Defrost and then reheat thoroughly.
If you have been advised to follow a fluid restriction, remember to include this soup in your daily fluid allowance.
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