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Lilly's Leek and Potato Soup

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This recipe is in category Soups and Sauces
About this recipe
Healthiness : (5 votes)
Preparation Time: 10 minutes
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.

  • 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


  • croutons
  • grated cheese
  • black pepper
  • dried mixed herbs

  • Knife
  • Wooden Spoon
  • Saucepan
  • Blander
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Cook the leeks for 15 minutes in the olive oil until soft
  2. Add the boiled potatoes and chicken stock and simmer for 15 minutes
  3. 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
Lilly's Leek and Potato Soup - print view  Lilly's Leek and Potato Soup - print view

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