Leek, cheese and potato soup

5
1 hour 45 minutes

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