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- Preparation: 10 minutes
- Cooking: 25 minutes
- Serves 4, costs under £2
Ingredients
- 3 leeks (medium sized)
- 5 potatoes (medium sized)
- 2 vegetable stock cubes (reduced salt)
- 1 litre water
- 1 pinch ground black pepper (1g)
Allergy disclaimer: Always check the label of each ingredient for allergen information.
Method
- Wash the leeks and potatoes and peel the potatoes.
- Chop them into bite size pieces.
- Dissolve the stock cubes in the water.
- Put the chopped vegetables into a large saucepan with the stock and bring to boil.
- Reduce the heat, season with pepper and simmer for 20 minutes.
- Serve hot.
Top tip: Use a blender to give the soup a smooth texture.
Top tip: For a time saving option, don’t peel the potatoes. Soup can be prepared in advance and heated when required. Cool before putting in the fridge or freezing.