Potato & leek soup

Base Ingredients:

250g potatoes
2 medium leeks
25g butter
1 tablespoon cooking oil
1 vegetable stock cube
1 teaspoon dried mixed herbs
300ml cream
Salt and ground black pepper
Small handful of chopped fresh parsley

Base Method:

  1. Roughly chop the leeks into 1cm pieces.
  2. Peel and cut potatoes into 1cm chunks.
  3. Add the butter and oil to the pot on a medium to low heat.
  4. Once the butter has melted, add the potatoes and leeks to the pot and mix once.
  5. When it starts to sizzle, put the lid on the pan and turn the heat down low.
  6. Let the vegetables cook gently for 10 minutes. Shake the pot occasionally to stop it from sticking, but don’t lift the lid.
  7. Meanwhile, add the stock cube to 900ml of boiling water and stir.
  8. Add stock to the pot.
  9. Add mixed herbs and cream – season with salt and pepper to your liking.
  10. Turn up the heat and bring the mixture to a boil. Then turn the heat down so that the mixture is bubbling gently, allow to simmer for 15 minutes until the leeks and potatoes are soft.
  11. Ladle into bowls and sprinkle with fresh parsley.
  12. Enjoy!