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Leek and Potato Soup 

Equipment

• Large saucepan 
• Chopping board
• Vegetable knife                         
• Measuring jug  
• Vegetable peeler
• Tablespoon 
• Stirring spoon 
• Colander 
• Bowl 

Ingredients

• 2 medium potatoes
• 2 Medium Leeks
• 1 onion
• 2 vegetable stock cubed
• 1 tbsp. vegetable oil
• 1.2 litres/2 pints of water boiling water
•  pinch of salt and pepper
• 150ml/ 5floz of cream or crème fraiche

Method 

(before you start wash your hands)

1. Peel potatoes and cut into small pieces put in a bowl.
2. Trim the leeks slice put then in a colander and give them a good rinse under cold water.
3. Peel the onion and cut it into small pieces.
4. Add the onions and leeks with the potatoes.
5. Add the oil to the vegetables and give them a mix.
6. Put the vegetables in the saucepan.
7. Cook on oven hob on a medium heat for 5 minutes keep stirring.
8. Measure out 2 pints of boiling water in a heat proof jug.
9. Add stock cubes, salt and pepper to the water.
10. Add the water to the vegetables in the saucepan and bring to boil then lower the heat.
11. Simmer until the vegetables are soft (takes about 20-30 minutes).
12. Remove from the heat and stir in the cream or crème fraiche and serve.
13. If you are not using it all when cool and put it into a bowl, cover and put it in the fridge it will keep for 2 days.

(If you preferred a smother soup it can be blended when cool.)