Leek, cheese and potato soup
This sumptuous leek and potato soup recipe makes a surprisingly healthy family meal and, as Jane explains, is a great dish to cook with your kids.
Ingredients
- 2 leeks , white part only, finely chopped
- 4 medium potatoes , peeled and cut into small cubes
- 1 knob of butter , low-fat
- 750ml of vegetable stock, or chicken stock (if using cubes use the organic bullion ones)
- 250ml of semi-skimmed milk
- 60g of cheddar , half fat, grated
- black pepper , to taste
Method
1
Once the leeks and potato are peeled and cut, pop them into a frying pan with the butter and ask the children to grate the cheese. My smallest likes to help here by eating the cheese as they grate
2
Allow the leek and potatoes long enough to tenderise and then transfer to a large saucepan and add in the stock, pepper and cheese. Allow each child to stir for six turns and then wait for it boil before covering and simmering
3
Simmer for 45 minutes minutes to 1 hour; just long enough to play a game of Frustration with the kids
4
Remove from the heat and ask a child to add the milk and then set about mashing the soup – for those who prefer a smooth consistency like my brood an electric whisk can work wonders whilst also causing hours of delight for the offspring
5
The result: A healthy meal which doesn’t taste too much like it was made out of vegetables that all the family can enjoy, serve with croutons, a baguette or a good old fashioned chunk of bread
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Leek, cheese and potato soup
