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Ingredients
- 1 bulb garlic
- 1 leek cleaned and trimmed
- 3 tbsp oilive oil
- 1 tbsp chopped fresh thyme
- 2 baking potatoes
- 1.5 L chicken stock
- salt and pepper to taste
- chopped fresh parsley to serve
Directions
- each clove of garlic into thin slices, halve the leek and slice thinly. heat the oil in a pan that comes with a lik and cook the leek gently for about 5 min with the lid off, until soft. add the thyme and sliced garlic and cook for another 5 minutes. cut the potatoes with skin if desired into small dice then add them to the pan giving a good stir. add the stock and bring the pan to the boil. simmer for 20 minutes partially covered, then season with salt and pepper to taste. turn of the heat and let it sit for a few minutes before serving sprinkling with parsley
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 4 servings | |
| Calories 89 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 598mg | 25% |
| Potassium 641mg | 18% |
| Total Carbs 15.66g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 0.65g | 0% |
| Protein 5.4g | 9% |
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