Recipe of the Month – Potato & Leek soup

The recipe for this warming & tasty soup is below:

To make 2 pints soup:


4 to 6 leeks, (depending on size).
4 medium sized potatoes.
1 large red onion.
2 vegetable stock cubes.
1 teaspoon mixed herbs or celery salt.
2 pints water (to cover vegetables).


Peel and finely chop all the vegetables and place in a pan.

Pour 2 pints of stock onto vegetables, and bring to the boil, stirring. Add 2 stock cubes and some mixed herbs or celery salt, plus some ground pepper. Turn to simmer for 20 to 30 minutes.

Some nutmeg can be used to ‘spice up the soup’ and some oatmeal can be added to thicken the soup. (The soup can be made creamier by adding some milk instead of the water.)

and ENJOY!

Amy enjoying our Potato & Leek soup
Amy enjoying our Potato & Leek soup

Don’t forget we have leeks & potatoes available from the Garden!

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