Creamy Leek and Potato Soup
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 Welsh goat’s cheese
- chopped parsley, to garnish
Method
- 1
Heat the oil in a large saucepan, add the leeks and fry gently for 3-4 minutes or until softened.
- 2
Add the new potatoes, stock cubes, water and milk and season to taste. Cover and simmer for 15-20 minutes until tender.
- 3
Meanwhile toast one side of the bread. Top the un-toasted side with goat’s cheese and grill until golden.
- 4
Liquidise half of the soup. Stir in the remaining soup. Serve topped with toasted croutons and serve immediately, garnished with chopped parsley if using.
Creamy Leek and Potato Soup was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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 Welsh goat’s cheese
- chopped parsley, to garnish
- 1
Heat the oil in a large saucepan, add the leeks and fry gently for 3-4 minutes or until softened.
- 2
Add the new potatoes, stock cubes, water and milk and season to taste. Cover and simmer for 15-20 minutes until tender.
- 3
Meanwhile toast one side of the bread. Top the un-toasted side with goat’s cheese and grill until golden.
- 4
Liquidise half of the soup. Stir in the remaining soup. Serve topped with toasted croutons and serve immediately, garnished with chopped parsley if using.
Creamy Leek and Potato Soup was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
