Leek, cheese and potato soup

1 hour 45 minutes


  • 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


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
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
Simmer for 45 minutes minutes to 1 hour; just long enough to play a game of Frustration with the kids
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
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