Creamy Leek and Potato Soup
Serves: 4
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyFreezes WellQuick Make
Ingredients:
350g new potatoes, scrubbed and sliced2 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 Welsh goat’s cheese
chopped parsley, 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.
