Creamy Leek and Potato Soup

Name: Creamy Leek and Potato Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 350g new potatoes, scrubbed and sliced; 2 tsp olive oil; 2 leeks, washed and sliced; 2 vegetable stock cubes; 550ml water; 450ml semi-skimmed milk; salt; black pepper; 4 slices French bread; 4 thin slices vegetarian-friendly Welsh goat’s cheese; fresh parsley, chopped, to garnish

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Freezes Well Quick Make

Creamy Leek and Potato Soup Recipe: Veggie

Ingredients
Method

Ingredients:

350g new potatoes, scrubbed and sliced
2 tsp olive oil
2 leeks, washed and sliced
2 vegetable stock cubes
550ml water
450ml semi-skimmed milk
salt
black pepper
4 slices French bread
4 thin slices vegetarian-friendly Welsh goat’s cheese
fresh parsley, chopped, to garnish

method:

Heat the oil in a large saucepan, add the leeks and fry gently for 3-4 minutes or until softened.
Add the new potatoes, stock cubes, water and milk and season to taste. Cover and simmer for 15-20 minutes until tender.
Meanwhile toast one side of the bread. Top the un-toasted side with goat’s cheese and grill until golden.
Liquidise half of the soup. Stir in the remaining soup. Serve topped with toasted croutons and serve immediately, garnished with chopped parsley if using.

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