Recipes

Leek and potato soup

Soups up! Warm and filling soup delicious served with freshly baked wholemeal bread.

Ingredients

4 leeks
6 potatoes
1 litre natural vegetable stock
2 T oil
salt and pepper
double cream

Method:

1. Wash leeks, chop roughly and sauté in butter in a large pot until softened.
2. Finely chop peeled potatoes, add to the pot and cover with natural vegetable stock.
3. Simmer until vegetables are cooked.(Keep lid on pot to cook quicker – using less energy).
4. Season with salt and pepper (try Lemon pepper) and serve.

Alternatively pulse soup to desired thickness in a food blender. Add a dollop of double cream to each bowl before serving with some chopped chives or Italian parsley.