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Before you jump to Easy Pumpkin, leek and potato soup recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

We are all aware that consuming healthy meals can help us feel better within our bodies. Increasing our intake of sensible foods while lowering the intake of unhealthy ones contributes to a more wholesome feeling. A little bit of pizza doesn’t cause you to feel as healthy as eating a fresh green salad. Deciding on healthier food choices can be difficult when it’s snack time. Shopping for goodies can be a challenge because you have a great number of options. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack.

If you might be looking for a fast snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch. When you have to have a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than highly processed grains found in white bread.

You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to easy pumpkin, leek and potato soup recipe. To make easy pumpkin, leek and potato soup you only need 8 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Easy Pumpkin, leek and potato soup:

1. Provide Pumpkin
2. Use potatoes
3. Use garlic
4. Provide leek
5. Use vegetable stock
6. Get cooking cream
7. Take fresh chives
8. Use salt and pepper to taste

Instructions to make Easy Pumpkin, leek and potato soup:

1. peel and dice the pumpkin into about 2cm chunks. you should end up with about 1.25 to 1.5kg of diced pumpkin
2. wash and slice the leek
3. peel and dice the potatoes into similar size chunks as the pumpkin
4. peel the 3 cloves of garlic but leave them whole.
5. in a large pot or saucepan add the vegetable stock. you can either use ready made stock or 1.5lt of boiling water with the appropriate quantity of stock cubes.
6. add the pumpkin, potato, leek, salt, pepper and garlic into the pot with the stock and allow to simmer until all ingredients cooked through and soft. remember to keep stirring every 5 minutes or so.
7. while the vegetables are cooking, finely chopped the chives and add half into the pan with the vegetables to allow to cook with them. keep the other half for garnish.
8. once the vegetables are cooked use either a stick blender to blend into a liquid or use a blender then transfer back into the pot.
9. turn the heat down to low and stir in the cooking cream until mixed through.
10. ready to serve. you can use prewarmed bowls if you like and garnish each serving with a little of the remaining chives. always nice to serve with some toasted bread chunks.

A French classic, this creamy potato leek soup is quick, easy, and delicious! Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in. Potato leek soup is spring's answer to winter's potato soup. This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture.

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