What we're making
Spring leek & potato soup

Spring leek & potato soup - this delicious and comforting dish makes a budget-friendly mid-week lunch or supper. Make double and freeze in containers for another day. A true classic and one your children will enjoy helping with.

Makes 6 large portions.

What you'll need

Ingredients

  • 4 large leeks, washed & sliced
  • 1 white onion, finely chopped
  • 2 medium potatoes, peeled & chopped
  • 50g butter
  • 750ml vegetable stock
  • 275ml full fat milk
  • salt & pepper

Equipment

  • Chopping board
  • Sharp knife
  • Saucepan
  • Measuring jug
  • Vegetable peeler
  • Hand blender / food processor

 

 

 

 

How to do it

1. Discard ends of leeks, cut in half length ways, then finely chop. Wash & drain well.

2. Melt butter in a saucepan and add onion, leeks & potatoes. Stir to coat with butter and season with salt & pepper.

3. Cover with saucepan lid and allow to sweat over a low heat for 15mins.

4. Add stock and milk, simmer for 20 mins until vegetables are soft.

5. Blitz with a hand blender and serve. 

Allergens. Please note!
Cooking Good presents suggested recipes with suggested ingredients in good faith. If you have sensitivities to, or are allergic to, certain foods, please be sure to substitute these ingredients for something more suitable to you.
Cooking Good can take no responsibility for any adverse reactions to eating meals created by following our recipes.
You may be interested to read the Food Standards Agency's labelling requirements here and their guide on "Free from" claims here.

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