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1 lb / 400 g leeks (trimmed and washed)

1 oz / 25 g butter

8 oz / 200 g potato

1 1/2 pint / 750 ml white stock**

salt and pepper to taste


**You can use chicken or vegetable stock.  If using vegetable stock, make sure it does not have carrots or other vegetables to change the color.



  1.    Cut the white and light green of leek into 1/2 cm (1/4 inch) pieces.

2.    Slowly cook in the butter in a pan with a lid on until soft, but without coloring.

3.    Add the stock, then add the diced potatoes, and season with salt and pepper.

4.    Simmer until the leeks and potatoes are cooked, approximately 15 minutes.


If cooking this soup for children, I like to liquidize the soup once the vegetables have softened to make a creamier mixture.


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