Lilly's Leek and Potato Soup
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This recipe is in category Soups and Sauces
About this recipe
Healthiness : (3 votes)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Number of servings: 2-3
This is a vegetarian recipe
Cooking Time: 30 minutes
Number of servings: 2-3
This is a vegetarian recipe
This is Lilly's soup, one of the soups made by pupils for the Spaldwick Community Primary School Soup Competition.
Ingredients
- 100g (4oz) of sliced leeks
- 1 x 15ml spoon (tablespoon) of olive oil
- 400g (14oz) of boiled potatoes (could be left overs)
- 1ltr (1¾ pints) of chicken stock
Garnish
- croutons
- grated cheese
- black pepper
- dried mixed herbs
Equipment
- Knife
- Wooden Spoon
- Saucepan
- Blander
Making and cooking it
Always wash your hands before preparing food. - Cook the leeks for 15 minutes in the olive oil until soft
- Add the boiled potatoes and chicken stock and simmer for 15 minutes
- Blend until smooth
Top tip: Garnish the soup in a bowl with toasted croutons and grated cheese leave it to warm
Top tip: Add salt and pepper and if you want to, add mixed herbs
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