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Leek and Potato Soup

5 ProPoints

per serving

10 mins to prepare

25 mins to cook

Serves 4


Calorie controlled cooking spray

1 small onion, peeled and chopped

8 rashers Weight Watchers Unsmoked Back Bacon, chopped

550g (1lb 3½ oz) leeks, trimmed and sliced

600g (1lb 5¼ oz) potatoes, peeled and chopped

1 litre (1¾ pints) hot chicken stock

Fresh parsley, chopped, to garnish

Salt and freshly ground black pepper to season


Mist a pan with cooking spray and add the onion.

Fry, stirring, for 5 minutes, or until softened.

Add the Weight Watchers Unsmoked Back Bacon and fry, stirring, for 3 minutes.

Add the leeks, potatoes and stock to the bacon.

Bring to the boil.

Reduce the heat and simmer for 15 minutes or until the potatoes are tender.

Ladle half the soup into a blender and blitz until smooth.

Return to the pan.

Stir to mix and season to taste.

Ladle into four warm bowls and garnish with the chopped parsley.

TIP This soup will keep in the fridge for up to 3 days or can be frozen for up to 3 months.